This delicious end of summer cocktail is made with homemade blueberry honey syrup, dark cherry liquor, tequila, and apple brandy.
Scroll down for more summer cocktail ideas from some of the most talented food bloggers in the blogosphere.
Last week my friend Lisa and I went out for a drink to a local bar. I have been trying to check out a new spot every week since we moved back from the islands and loving all these new restaurants that the Atlanta scene has to offer. Our plan, as usual, was to order a couple glasses of wine and enjoy it while we catch up, but then we met our server Becca, who convinced us to order a cocktail instead. She suggested that we order this blueberry flavored dark cherry and calvados cocktail, as it is her favorite drink on the menu. I am so glad we listened to her, because it is so rare that I order a cocktail at a restaurant and love it so much. Becca and the creator of the drink Logan were so sweet and generous to share the recipe. So here I am with an end of summer cocktail recipe for you: Blueberry, Dark Cherry and Calvados Cocktail adapted (with minor changes) from Biltong Bar‘s delicious cocktail recipe, Señor Monsieur.
As its original name suggests, this cocktail has a little bit of Mexican and a little bit of French in it. It is made with mixing together tequila with some Calvados (aka apple brandy) and cherry liquor. Its beautiful color comes from a homemade blueberry honey simple syrup that is flavored with all spice, cloves, and black peppercorns. The recipe below makes more simple syrup than you will need to make this drink, but feel free to keep it in the fridge and try using it in your other cocktail creations to give them a summery kick.
If you are like me, not ready to let summer go just yet, I have some good news for you. One of my favorite bloggers, Sherrie of With Food & Love, put together a fun blogger cocktail party, #DRINKTHESUMMER 2016. Each blogger shared an end of summer cocktail that you can make before the season comes to an end. Below is the full list of all the amazing recipes of some of the most talented food bloggers on the Internet.
With Food + Love ~ Basil Fig Vodka Smash I A Little Saffron ~ Beach Bum’s Rum I A Thought For Food ~ Tarragon Tequlia Swizzle I Downshiftology ~ Limoncello Prosecco with Blueberries and Thyme I Heart of a Baker ~ Green Tea Mint Cooler I Hungry Girl por Vida ~ Whisky Peach Alexander I The Green Life ~ Spiced Plum, Fig & Kombucha Cocktail I Hummingbird High ~ Watermelon and Mint Agua Fresca I Floating Kitchen ~ Peach Sun Tea and Bourbon Cocktail I EGD ~ Backyard Peach Sweet Tea I Appeasing a Food Geek ~ Basil and Black Pepper Gin Sour I Vegetarian Ventures ~ Garden Tonic Punch I Nosh and Nourish ~ Mango Margaritas with Chile Lime Salted Rims I Domesticate ME! ~ Watermelon-Basil Mezcal Margarita I The Foodie Nurse ~ Husk Cherry Margarita I my name is yeh ~ Choose Your Own Adventure Bloody Marys I Sevengrams ~ Cucumber, Gin and Chartreuse Cocktail I Wicked Spatula ~ Coconut Gin and Tonic I Eat Boutique ~ Sbagliatos and Homemade Sweet Vermouth I Nutritionist in the Kitch ~ Healthy Muddled Blackberry Pina Coladas I Chocolate + Marrow ~ Pequito Verdecito I The Solstice Table ~ Jalapeno Watermelon Cooler I HonestlyYUM ~ Watermelon, Fresh Herbs, & Sotol Cocktail I Seasonal Cravings ~ Strawberry Lime Gin Rickey I Salted Plains ~ Frozen Honeydew Daiquiris I The Broken Bread ~ Honeydew-Ginger Apricot Mojitos I Fix Feast Flair ~ Ginger-Berry Splash Cocktail I Turntable Kitchen ~ Summer Cooler Cocktails, Two Ways I Dessert for Two ~ Salty Melon Slush I Milly’s Kitchen ~ The High Noon
Heartbeet Kitchen ~ Salty Watermelon Shrub Elixir I TENDING the TABLE ~ Raspberry and Fig Hibiscus Cooler I Snixy Kitchen ~ Lavender Earl Gray Blackberry Ice Cream Floats I The Bojon Gourmet ~ Vanilla Rooibos Peach Ice Cream Floats I Gratitude and Greens ~ Hong Kong Style Crushed Watermelon Ice I My Heart Beets ~ Spiced Pistachio Shake I rooting the sun ~ Strawberry Fennel Soda I The Modern Proper ~ Vanilla Bean Plum Shrub I Feed Me Phoebe ~ Watermelon-Cucumber Kombucha Coolers I Gourmande in the Kitchen ~ Stone Fruit Thyme Shrub Soda I dolly and oatmeal ~ Cold-Brewed Shiso & Hibiscus Tea Iced Latte I happy hearted kitchen ~ Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom I I am a Food Blog ~ Cherry Vanilla Sodas I Tasty Yummies ~ Fig Vanilla Bean Almond Milk I Let’s talk evergreen ~ Iced Earl Grey Yuanyang With a Hint of Rose I Kale & Caramel ~ Emerald Beaut Green Spritzer I Earthy Feast ~ Watermelon Hibiscus Agua Fresca I Now, Forager ~ Sparkling Plumcot and Purple Basil Shrubs I The Pig & Quill ~ Brown Sugar Blueberry Pie Shakes I Well and Full ~ Peach Bubble Tea I Sweetish Co ~ The Best Frozen Hot Chocolate I holly & flora ~ Spiced Pineapple Shrub Sparklers with Black Tea + Coconut
Blueberry, Dark Cherry and Calvados Cocktail
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 coupe glass
- Category: Drink
- Cuisine: American
- For the Blueberry Honey Syrup
- 1 ½ cups of water
- 1/3 cup (113 gr.) honey
- 1 cup (250 gr.) Demerara sugar
- 2-3 black peppercorns
- 3-4 whole cloves
- 1 teaspoon allspice
- 2 cups blueberries, rinsed
- For the cocktail
- 1 drop of orange citrate
- 1 tablespoon lemon juice, freshly squeezed
- 3/4 oz Blueberry Honey Syrup
- 1/4 oz dark cherry liquor – Heering
- 1/4 oz almond-flavored crème liquor – Crème de Noyaux
- 1/2 oz apple brandy – Calvados
- 1/2 oz egg white
- 1 oz Tequila Cabeza
- ½ cup ice
- 1 fresh mint leaf
- To make the blueberry honey syrup: Place all the ingredients into a saucepan, bring it to a boil and let it simmer 10 minutes. Place the mixture into a blender and blend until smooth. Strain through a fine strainer and set aside to cool.
- To make the cocktail: Place all the ingredients in to a shaker and shake vigorously until frothy. Add in the ice and continue to shake for 45 more seconds. Strain it through a strainer into a coupe glass. Garnish it with one mint leaf. Serve.
The leftover blueberry honey syrup can be kept in the fridge in an airtight jar up to a week to make more of this cocktail later or to use it in other cocktails.
- Serving Size: 1 coupe glass
This recipe is a creation of Logan Saunders, who is the Assistant Beverage Director of Biltong Bar. If you ever visit Atlanta, I recommend checking out this great South African restaurant that specializes in all-natural beef jerky, also known as Biltong.