B.C. cocktail recipes: B.C. Blueberry Bacche e Bolle and the BCBB with blueberry syrup

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      If you’re looking for some fresh and fruity ideas for cocktails for Mother’s Day (or any other occasion for that matter), here are some that make use of local ingredients and come courtesy of Vancouver food and beverage businesses.

      For those who don’t drink alcohol, virgin versions can be made by substituting the alcohol ingredients with sparking soda or juice.

      Tip: To ensure your blueberries are from B.C., look for “cultivated” or “high bush”, “Buy BC”, or “Product of Canada” on the packages.

      B.C. Blueberry Bacche e Bolle cocktail

      By Jesse Zuber, head chef of Cibo Trattoria and UVA Wine and Cocktail Bar

      Yield: one cocktail

      Ingredients
      1.5 oz prairie organic vodka
      0.75 oz thawed frozen B.C. blueberries infused Cocchi Americano (method below)
      0.5 oz butterfly pea flowers infused rosemary (method below)
      0.5 oz lemon juice
      top with Cinzano Prosecco 
      garnish with blueberries and a rosemary sprig

      Directions

      Blueberries infused Cocchi Americano
      Muddle 15 to 20 thawed B.C. blueberries in a jar, pour your vermouth, and let it sit for few hours.
      Double strain once infused.

      Butterfly pea flowers infused rosemary
      Infuse 500 ml of white sugar with 500 ml hot water with a bunch of fresh rosemary and dried butterfly pea flowers for 10 to 15 minutes.
      Double strain.

      BC Blueberry Bacche e Bolle
      Pour everything into a shaker.
      Shake and double strain in a wine glass full of ice.
      Then top it with Prosecco.
      Garnish with some frozen B.C. blueberries and a rosemary sprig.

      The BCBB with B.C. blueberry syrup
      Ampersand Distilling Co.

      The BCBB with B.C. blueberry syrup

      By Ampersand Distilling Co.

      Yield: one cocktail

      Ingredients
      B.C. blueberry syrup
      1 cup thawed frozen B.C. blueberries
      1 cup sugar
      1 cup water
      1 tbs lavender buds

      The BCBB Cocktail
      1 ½ oz Ampersand Distilling Co. Per Se Vodka
      4 tbs B.C. blueberry syrup
      ½ oz lemon juice
      top with soda water

      Directions

      B.C. blueberry syrup
      Add thawed frozen B.C. blueberries, sugar, water, and lavender to a pot.
      Cook over medium heat until sugar dissolves and blueberries break down.
      Fine strain into a jar.
      Keep in the fridge and use within a week.

      The BCBB With B.C. blueberry syrup
      Build the cocktail in highball glass over crushed ice and stir gently.
      Garnish with thawed frozen B.C. blueberries.

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