September 26, 2007
| Lu Brow, Bar Chef, Cafe Adelaide & The Swizzle Stick Bar, New Orleans |
2 oz. Bacardi Light Rum
3⁄4 oz. Licor 43
1⁄2 oz. fresh lemon juice
2 oz. blueberry puree (recipe follows)
1⁄2 oz. simple syrup
as needed for rim of glass, turbinado sugar
Blueberry Puree:
1 cup fresh local blueberries
2 oz. simple syrup (1-to-1 ratio)
1 oz. water
squeeze of fresh lemon
Using a chilled cocktail glass, carefully wipe one half of the rim with a slice of freshly cut lemon. Juice of lemon should only be on the very top edge of glass.
Dip wet edge of glass into a saucer filled with 2 Tbsp. turbinado sugar. Rotate glass slowly to rim. Lift the glass from the sugar and set aside.
Combine all ingredients in an iced cocktail shaker and shake vigorously. Strain into a chilled cocktail glass. Garnish with a sugar cane swizzle stick threaded with fresh blueberries and a long twist of lemon. (Our best blueberries come from the Pearl River area.)
For blueberry puree: Combine all ingredients in a blender and blend untl smooth. If puree does not taste sweet enough for your palate, adjust accordingly by adding additional simple suryp. Puree should be sweet for this cocktail, as it is served for dessert. Strain to remove seeds and set aside for use later. Puree can be kept refrigerated for 1-2 days, or frozen for 3 months.
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