Blueberry Whisky Sour Recipe

This recipe is built around the traditional sour template (spirit, sweet, acid) with the added complexity of the kit’s fruits and botanicals.

Method

1. Prepare the Rim (Optional): Pour a small amount of blueberry & orange salts onto a small plate. Run a lemon wedge around the outside of your chilled rocks glass or coupe glass rim. Gently press the outer edge of the rim into the salts to create an aromatic, sweet-and-sour edge.
2. Infuse & Mix: Add the whisky, fresh lemon juice, muscovado sugar, dried blueberries, and crushed juniper berries into the Garnish Club shaker jar.
3. Dry Shake (Optional, for texture): If you are using an egg white (for a classic foam head, not included in the kit), shake the ingredients without ice first for about 15 seconds.
4. Wet Shake (Chill & Dilute): Fill the shaker jar with ice. Secure the lid and shake vigorously for 15–20 seconds until the shaker is well-chilled. The hard shake helps dissolve the sugar and extract flavor from the fruit/botanicals.
5. Serve: Double-strain the mixture into your prepared, salt-rimmed glass over a large ice cube (or fresh ice).
6. Garnish: Garnish with the dried blueberries from the mix (if they strained out) and a slice of your preferred dried lemon, orange, or pineapple garnish from the kit.