The Marked Man
* 2 1/2 ounces blueberry-infused bourbon
* 1/2 ounce dry vermouth
* 1/2 ounce Benedictine
* 2 dashes peach bitters
* 3 fresh blueberries
Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass and garnish with fresh blueberries.
I’m all about blueberries lately. We’ve been getting a pretty good harvest from our garden, plus we just got a big basket of them in our CSA box over the weekend. We’re eating them on granola, in oatmeal, by themselves, and, of course, in cocktails (try the English Afterthought for another good one).
This recipe was featured at Bourbon and Branch for last year’s San Francisco Cocktail Week. I used my own blueberry-infused Maker’s Mark bourbon, as suggested by the original recipe, and also used Noilly Prat dry vermouth (the recipe didn’t specify a brand). I only know the ingredients of this drink, not the actual recipe, so I had to play with the proportions a bit but it came out pretty well. I think the only thing I’ll do differently next time is try an additional dash of the peach bitters.
I infused my bourbon for about a week and a half it acquired a very strong blueberry flavor and a gorgeous purple color which doesn’t really come across in this photo. I almost didn’t want to mix it — it’s that good. I do have an idea for an Old Fashioned variant though so I won’t be saving the rest to drink straight. I just may have to make another bottle.