Blueberry Chilean Pisco Cocktail
Time:20 – 25 minutes, plus chilling time
Prep Time:
15 minutes
Cook Time:
5 – 10 minutes, plus chilling time
Serves:
4
Ingredients
- 2 packages (6 ounces each) Driscoll's Blueberries
- 1/3 cup sweet lime juice (such as Rose’s)
- 3 tablespoons granulated sugar
- 1/2 cup superfine sugar
- 6 lemon slices, divided
- Ice
- 3/4 cup pisco
Directions
- PLACE 2 packages (6 ounces each) blueberries into a medium saucepan.
- ADD 1/3 cup sweet lime juice.
- ADD 3 tablespoons granulated sugar.
- COOK over medium heat and STIR and MASH frequently until most blueberries are popped open and juicy, 5 – 10 minutes.
- SET ASIDE blueberry mixture to cool to room temperature.
- PRESS blueberry mixture through a fine mesh strainer into a pitcher or jar and DISCARD solids.
- COVER blueberry mixture with plastic wrap and REFRIGERATE until needed.
- POUR 1/2 cup superfine sugar into a shallow dish and SET ASIDE.
- RUB the rims of 4 cocktail tumblers with lemon slices.
- PRESS rims of cocktail tumblers into sugar and TWIST until lightly coated.
- FILL cocktail tumblers half full with ice and SET ASIDE.
- TRANSFER blueberry mixture to a cocktail shaker.
- ADD 3/4 cup pisco.
- FILL cocktail shaker half full with ice.
- COVER cocktail shaker tightly with lid and SHAKE vigorously until sides are frosted.
- STRAIN into prepared tumblers.
- GARNISH each cocktail with 1 lemon slice.
- SERVE immediately.
