Cocktail of the Week: Gin, Blueberries and Lavender

Pinkies up for a violet-hued cocktail in a teacup
39 Ratings
100% would make again

Gin has been in cahoots with tonic long enough.

It's time to introduce the piney booze to something fancier. And Kelvin Uffre of NYC's newly opened restaurant, The Eddy, has the replacement: a sweet-tart blueberry cordial served in an antique teacup

Is it more work than twisting off the top of a bottle? Sure. But the complexity of flavors (not to mention the simple pleasure of clinking teacups) is worth it.

Lily of the Valley

Recipe adapted from The Eddy, NYC

Yield: 1 cocktail

Prep Time: N/A

Cook Time: 5 minutes

Total Time: 5 minutes


Blueberry Cordial

1 16-ounce bottle of blueberry POM

1 small container of blueberries

½ ounce Scrappy's Lavender Bitters

1 Madagascar vanilla bean pod, split open

½ ounce vanilla extract

1 quart of sugar

1 pinch of salt 

1 ounce Zubrowska vodka


1¾ ounces Greenhook Ginsmiths gin

¾ ounce blueberry cordial

¾ ounce lemon juice


1. Make the cordial: In a food processor, blend together the blueberry POM and blueberries until smooth. Double strain contents through cheese cloth. In a small saucepan over medium-high heat, bring the blueberry mixture, lavender bitters, vanilla bean and vanilla extract to a simmer. Add 1 quart of sugar and a pinch of salt and stir until dissolved, a few minutes. Let cool to room temperature. Add the Zubrowska Vodka and remove the vanilla bean. 

2. Make the cocktail: Combine the gin, blueberry cordial and lemon juice in a shaker. Shake, strain (into an antique teacup, if you please) and serve.

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