Imperial Blueberry Fizz
Fresh blueberries can be a tricky ingredient to use well in a drink. Too little, and the delicate flavor is overpowered; too much, and you’ll be picking blueberry skin out of your teeth all night, if you can even get your drink through the strainer.
The Imperial Blueberry Fizz from The PDT Cocktail Book plays that balance just right, bringing out the best of a bushel of fresh-picked blueberries. Author Jim Meehan calls for Creme Yvette, a floral raspberry liqueur, but it’s still plenty lovely with a more straightforward raspberry liqueur. He also calls for a specific Champagne (Gruet Blanc de Blancs), but you can use any good sparkling wine you prefer, like Prosecco or a nice sparkling Moscato.
We also tried this recipe with a 12-year-old applejack and the results were fabulous – perhaps better than the original! If you’ve got a fancy old apple (or even pear) brandy you’ve been itching to use in a drink, we implore you to try it in this one.
- ½ part Violet-berry liqueur or Raspberry liqueur
- 2 tbsp Blueberry
- 1½ parts Cognac or Brandy or Apple brandy or Pear brandy
- 2½ parts Sparkling white wine
Add the blueberries and raspberry liqueur to the shaker and muddle. Add the rest of the ingredients (except for the sparkling wine) and shake with ice. Double-strain into a chilled cocktail glass, and top with sparkling wine.
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- The PDT Cocktail Book by Jim Meehan and Chris Gall
- Imperial Blueberry Fizz review from Cocktail