We have had the strangest summer weather in Boston. It basically rained for two months, got warm for a couple of weeks, and then switched over to autumn about a month too early. But it’s not so cool out that we can’t fit in a few more summer cocktails before the season is truly over! Today I’m making an easy and versatile summer recipe with Koskenkorva Climate Action Vodka. I’ve used Koskenkorva before – it’s a really great vodka from Finland, and it’s made with a focus on sustainability. It’s delicious in this Blueberry Basil Fizz.
This Blueberry Basil Fizz gets its flavor (and beautiful color!) from an easy blueberry-basil syrup. Simply combine 1 cup each of water, sugar, and fresh blueberries (frozen works too) in a saucepan and bring them to a simmer. Let the mixture cook for about ten minutes, occasionally stirring and smashing the blueberries. Once the berries have started breaking down, remove the pan from the heat and toss in a handful of fresh basil. Stir, cover, and let sit until cool. Then filter the syrup through a fine strainer.
I like making a syrup here because it’s quicker than muddling in the fresh ingredients (ideal when making cocktails for a group), and it also keeps longer in the fridge. The great thing about this recipe is that it’s completely versatile. You can use any combination of fruit and fresh herbs you’d like. Some other suggestions are strawberry and basil, raspberry and mint, peach and thyme, and blackberry and rosemary. Let me know if you try any others out!
Blueberry Basil Fizz
1.5 oz. Koskenkorva Climate Action Vodka
1 oz. lemon juice
1 oz. blueberry-basil syrup (instructions above)
Club soda, to top
In a highball glass combine vodka, lemon juice, and syrup. Fill the glass with ice and stir briefly. Top with club soda and stir briefly once more. Garnish with a lemon slice, fresh basil, and blueberries on a cocktail pick.
This post is sponsored by Marussia Beverages. All opinions are my own.