Cocktail: Blue Sky

This is an easy-peasy cocktail, plus if you don’t already have a bottle of Vermouth kicking around (you crazy fool, you) it’s a handy thing to have in the cupboard because a splash of it can replace white wine in loads of recipes.

200g ripe, juicy blueberries
50g caster sugar
A splash of lemon juice
A couple of pints of water
1 shot of Vermouth per glass

Start by liquidising the blueberries – use a hand-blender if you can, but if you haven’t got one, you’ll have to use elbow grease and a potato masher! Keep going until you have a thick dark purple liquid, then strain this through a fine sieve, to get rid of the seeds and bits of skin. You’ll have to stir the liquid in the sieve to get it all dripping through.
Next, pop the strained fruit juice in a jug and add the water – how much you need will depend on how ripe (and thus how flavoursome) the blueberries are, so add a bit at a time and keep tasting it. Then add the sugar and lemon juice, and stir really well.

Pop the jug in the fridge with a handful of ice cubes and leave it to chill – it’ll be much better cold. When you’re ready to serve, put a shot of vermouth in each glass and then strain the blueberry juice a second time as you pour it in, to really make sure there are no pips. Garnish with a slice of lemon and, if you’re feeling fancy, frost the rim of the glass with sugar – simply wipe the lemon slice around the rim of the glass, then up-end it and, pouring a little granulated sugar out onto a saucer, turn the glass in the sugar to coat it. Leave it to dry for a minute or two before filling the glass. Cheers!