The temps have officially turned up, which means it's time to get back to basics. Nothing embodies simplicity more than the gin and tonic. This week, we're putting a twist on everyone's favorite gin cocktail (well, it should be anyway) in the form of fresh, in-season blueberries.
G&Ts are known for their delicate flavor, mostly derived from the gin itself. So don't listen to those people who equate the spirit's taste to a pine tree or something, because, chances are, they've been drinking subpar gin. Luckily, our recipe calls for top-shelf Hendrick's.
We're also combining the blueberries with a little sugar to transform them into a quick syrup. By now, you should be a pro at whipping up your own cocktail syrups at home, but don't worry — I've included the steps below. Go heavy on the berries and light on the sugar to ensure the Hendrick's isn't overpowered by excessive sweetness.
You want to taste the gin, after all.
Warning: This reimagined classic is extremely refreshing, and — in addition to being a great complement to gin — the blueberries add a vibrant pop of color to your glass.
1 cup water
1/2 cup sugar
1 pint fresh blueberries
Juice of 1 lemon
In a small saucepan over high heat, bring the water to a boil. Whisk in the sugar until dissolved. Add your blueberries and reduce the heat to simmer, then add the lemon juice and give your syrup a gentle stir. (No need to mash the berries, as holding in your aggression results in a cleaner syrup.) Allow your syrup to simmer for 15 minutes until it's a beautiful purple color. Send that baby through a fine-mesh strainer and into some sort of container with a lid. It keeps for up to 1 month.
2 ounces Hendrick's Gin
1 ounce blueberry syrup
4 ounces Fever-Tree Tonic Water, to top
Add your gin and blueberry syrup to a rocks glass filled with ice. Stir to chill the gin to the temperature of the ice, about 10-12 stirs. Top with the tonic water. Garnish with a lemon wheel — or even some mint — if desired.