This end-of-summer bourbon cocktail combines fresh blueberries, rhubarb bitters, and vanilla-almond simple syrup to create a perfectly balanced drink.We have two reasons to be celebrating today! And we’re going to celebrate with a Bourbon, ‘Barb and Blue cocktail.
It’s Friday! Hallelujah. It’s been a long, weird week and I’m looking forward to some nice down time and relaxation this weekend. I’ve got some great beach volleyball games planned and other than that we’ll be laying reallll low (not like we have much of a choice with the hubby laid up with his healing Achilles 😉 That’s a-ok with me, though. I’m such a constant busy-body that sometimes it’s good for me to be forced to just sit down, relax, and not be doing anything. Can anyone else sympathize with me here?
I literally am so, so excited to share this Bourbon, ‘Barb and Blue cocktail with you. I know I make cocktails for you every week, but every once in a while there’s one that comes along that just knocks my socks off and I get incredibly anxious to get the recipe out to you so you can start making it for yourself ASAP. This is FOR SURE one of those cocktails. It killed me that the hubs couldn’t taste it because he would be so proud. (He’s taking a little break from drinking while he’s on his after-surgery pain meds…good plan!)
When the folks at Drizly asked me to create a recipe for them, my mind immediately went towards creating a bourbon cocktail that would both celebrate the last few days of summer, but also welcome in fall with open arms. I thought a combination of blueberry (a very summer-y fruit) would pair deliciously with a heavier, more cool weather-inclined liquor. Enter bourbon! And, more specifically, Bulleit Bourbon (because that’s certainly our household favorite…What’s yours?)
But of course I couldn’t stop there. We needed to jazz this up even more for our friends at Drizly. Good thing they also have an incredible selection of bitters, mixers, etc. in addition to alcohol on their site, because I was easily able to pick out the Fee Brothers Rhubarb Bitters as the perfect addition to my blueberry and bourbon cocktail. The final touch was a vanilla-almond simple syrup, which I whipped up quickly on my own and have included the recipe for below.
I bet at this point (unless you’ve clicked on the link I’ve included above) you’re wondering what exactly this Drizly thing is. Well, friends, let me tell you, because it’s amazing. Basically, if you live in one of 18 major cities in the United States and Canada (and you’re of legal drinking age, of course), you can go to Drizly’s website, place an order, and have wine, beer, liquor and other cocktail ingredients delivered right to your door in under an hour. How sweet is that? I am so bummed they’re not in Santa Barbara….yet. (Hint hint.)
In Their Own Words:
“Drizly is the technology company powering a superior shopping experience for beer, wine and liquor. Combining the best selection and price, content-rich and personalized shopping experiences, and the speed and convenience of on-demand delivery, Drizly delivers “The Joy of Drinking” to legal-age drinkers across the United States.”
So as you can imagine, this was right up my alley and I was beyond stoked to partner with them to whip up this delicious Bourbon, ‘Barb and Blue cocktail. Let’s get back to the whole process, shall we?
The first step you’ll want to take is to whip up the vanilla-almond simple syrup. This can be done an hour or so in advance of you making the cocktail, or you can even make it a day or two in advance (it will come in useful for so many delicious cocktails!) The most important thing is to have time to let the syrup cool before you add it to your drink.
Once you have your vanilla-almond simple syrup in hand, the rest is easy. You’ll just need to muddle together the syrup, some fresh blueberries, fresh lemon juice and rhubarb bitters, add a healthy scoop of ice, and top it all with your Bulleit bourbon. Give it a little stir and enjoy immediately.
I’m just going to call it right now: This cocktail will probably turn into your go-to for the next couple of months. It strikes that super-fine balance between the fresh flavors of summer and the warm, comforting flavors of fall. The juiciness of the blueberries and the acidity of the fresh lemon juice balance the earthy rhubarb bitters and sweet vanilla-almond simple syrup PERFECTLY. It’s fairly strong for a cocktail, but you’d never notice it if you didn’t look at the recipe. The natural sweetness from the blueberries is the perfect veil for the strong bourbon flavor, and (when enjoyed moderately) this cocktail won’t leave you with a raging headache the next day (no thank you, artificial sweeteners!)
Trust me, the end of summer never tasted so good!
Bourbon, ‘Barb and Blue
- ¼ cup fresh blueberries
- 1 ounce vanilla-almond simple syrup recipe below
- ½ ounce fresh lemon juice
- ¼ ounce rhubarb bitters
- 2 ounces Bulleit bourbon
- Combine blueberries, simple syrup, lemon juice and bitters in the bottom of a rocks glass. Muddle together until all of the blueberries are broken up and the mixture takes on a bright purple-pink hue.
- Fill the glass all the way to the top with ice.
- Top with bourbon and stir gently to combine.
- Enjoy immediately!
- To make the Vanilla-Almond Simple Syrup: Combine 1 cup of water, 1 cup of sugar, the seeds from ½ a vanilla bean and about 2 drops of almond flavoring in a small saucepan. Bring to a low boil, stirring until the sugar dissolves. Remove from heat and let cool completely before using. You can make this syrup up to a few days in advance of making your cocktail.
- You can order the rhubarb bitters here.
You had me at bourbon <3
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