Blueberry Mint Tom Collins
Mint Basil-Infused Gin
2 Tbsp Mint Basil Herbal Tea*
5 oz gin
Wild Blueberry Simple Syrup
1.5 oz Wild Blueberry Sugar*
2 oz water
Cocktail
1 oz mint basil-infused gin
¾ oz elderflower liqueur
½ oz wild blueberry simple syrup
½ oz fresh lemon juice
5 to 6 oz sparkling water, club soda, or seltzer
garnish fresh basil, mint, blueberries
2 Tbsp Mint Basil Herbal Tea*
5 oz gin
Wild Blueberry Simple Syrup
1.5 oz Wild Blueberry Sugar*
2 oz water
Cocktail
1 oz mint basil-infused gin
¾ oz elderflower liqueur
½ oz wild blueberry simple syrup
½ oz fresh lemon juice
5 to 6 oz sparkling water, club soda, or seltzer
garnish fresh basil, mint, blueberries
Infuse Gin. Combine herbal tea and gin; cover and steep at room temperature for 1 to 2 hours. Strain and discard tea solids. Refrigerate until ready to use.
Prepare Simple Syrup. Add sugar and water to a small saucepan. Heat over medium-low until sugar fully dissolves. Strain; discard any fruit sediments. Refrigerate until ready to use.
Assemble Cocktail. Add infused gin, elderflower liqueur, simple syrup, and lemon juice to a 14-ounce Collins glass; stir to combine. Fill 50% with ice. Top with sparkling water and stir. Garnish with basil, mint, and blueberries.
Infused gin and simple syrup prep yields enough for 4 servings.
Prepare Simple Syrup. Add sugar and water to a small saucepan. Heat over medium-low until sugar fully dissolves. Strain; discard any fruit sediments. Refrigerate until ready to use.
Assemble Cocktail. Add infused gin, elderflower liqueur, simple syrup, and lemon juice to a 14-ounce Collins glass; stir to combine. Fill 50% with ice. Top with sparkling water and stir. Garnish with basil, mint, and blueberries.
Infused gin and simple syrup prep yields enough for 4 servings.