Yield: 8 cups (2 L)
6 cups (1.5 L) of water
2 cups (500 mL) of frozen Canadian wild blueberries
1 cup (250 mL) of freshly squeezed lemon juice
1/2 cup (125 mL) of golden honey
1. Place the water, blueberries, lemon juice and honey in a medium size sauce pan on medium heat. Gradually bring to a simmer, stirring to dissolve the honey and break up the blueberry skins.
2. Remove from the heat. With a hand blender or regular blender, process the mixture to a loose purée.
3. Pour through a fine mesh strainer into a pitcher. Capture as many nutrients as possible by pushing on the solids with the back of a spoon or spatula.
4. Place the warm liquid in the refrigerator to chill for approximately 3 hours.
5. Once chilled, taste for sweetness as some lemons are more tart than others. If needed, adjust by adding more lemon juice or honey dissolved in a bit of warmed up juice mixture.
6. Serve over ice with fresh blueberries and slice of lemon. This is wonderful for summer barbecues, picnics or a cool patio drink.
7. And of course you can add vodka to kick it up a notch!
© Chef Thomas Phong-Luu
This is how a gin and tonic is crafted at our place; our cool, cool summer sipper. My wife, Chazz, is famous for her refined version of the classic backyard cocktail. How do you improve local artisanal gin distilled passionately with aromatics and botanicals from around the world? With local aromatics and botanicals freshly muddle into this crisp new classic.
This cocktail evolved as a homage to my all-time favourite treat, a freshly popped can of chilly root beer. The bar chef's goal is thus to craft a licorice-inspired cocktail by respectfully splashing in a few complementary root flavours. Bitters are prized for their healing properties, brewed and distilled from a powerful combination of nature's flavours and roots.