Blueberry Yum Yum

Oloroso Sherry, Bols Genever, Gin, Blueberry Rooibos-Claret Syrup, Citrus, Bitters

Bartender Madelyn Kay of VOX Table | Austin

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Adapted by StarChefs | December 2017

INGREDIENTS

Blueberry Rooibos-Claret Syrup
Yield: 6 servings
3 cups pinot noir
1 cup Malbec
24 grams Rishi blueberry rooibos tea
Sugar
Pedro Ximénez Sherry vinegar

For the Blueberry Yum Yum
Yield: 1 cocktail
1 ounce Oloroso sherry
¾ ounce Bols Genever
½ ounce The Botanist gin
½ ounce lemon juice
½ ounce orange juice
2 dashes Bittercube Bolivar bitters
1 pinch salt
Malt
1 pick with blueberries

METHOD

For the Blueberry Rooibos-Claret Syrup:
In a stainless-steel saucepan, combine wines and heat to 185°F. Add tea, remove from heat, and steep 6 minutes. Strain through a fine mesh sieve, scale liquid, and record weight. Measure recorded weight in sugar. In a nonreactive storage container, combine liquid and sugar. Cover and let sit at room temperature for 24 hours. At a ratio of 20:1 (syrup to vinegar), add vinegar. 

For the Blueberry Yum Yum:
To a shaker with ice, add Sherry, genever, gin, lemon and orange juices, bitters, salt, and ¾ ounce Blueberry Rooibos-Claret Syrup; shake. Double strain into a chilled Collins glass filled with crushed ice. Garnish with mint and blueberries. Insert paper straw.

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