This summer I’ve been trying to step outside my usual Sauvignon Blanc pour and instead mix up a cocktail or two. Which I’m sure y’all noticed since the only food in our food category seems to currently be cocktails. Anyway, this little concoction came from the desire to have something crisp, cool, and refreshing on these hot Atlanta days. Well that and I had about a pound of fresh blueberries in the fridge and my mint leaves had begun to take over my entire garden and needed to be used stat. So from that my Smirnoff Blueberry Mint Fizz was born. And of course I had to take it one step further and make it just a tad fancy by making some blueberry and mint ice cubes. Perfection. Cin Cin Loves. truly, MKR
What you’ll need…
Smirnoff Blueberry Vodka
St. Germaine Liquor (or Agave syrup) if you’re not going to use our the fruit filled ice cubes
White grape juice (for the ice cubes)
What to do…
Place 5-8 mint leaves in the bottom of your shaker and muddle. Add regular ice (not the fancy fruit ice), 1 1/2 oz Smirnoff Blueberry Vodka 2 1/2 oz Club Soda shake, shake, shake. Pour over fancy fruit ice and enjoy. If you are not using the fancy fruit ice (how to below) then you may want to add agave or St. Germain liquor to add a touch of sweetness. Also for a more intense blueberry flavor add a 5 or so fresh blueberries to the bottom of your shaker along with the mint and muddle.
For the fancy fruit ice cubes…
Place blueberry and mint leaves into ice cube molds. 2-3 blueberries and mint leaves per cube. Mix equal parts white grape juice to water and pour into molds filling them all the way to the top. Freeze overnight. **You can do this with any fruit or herb, just be careful as some fruits tend to bleed turning your whole cube colored if they’re too ripe. This happened to me with raspberries**
P.S. you may have noticed we’re a day late this week on our daily posts due to technical issues. So tomorrow you’ll be treated to two posts, one being an interview with one of my favorite chefs Richard Blais and we’ll be giving away a signed copy of his book Try This At Home thanks to the kind folks at The Mushroom Council.
Images via Rustic White Photography.