English Afterthought

July 21 2009, 12:12pm

2 ounces gin 1/2 ounce St. Germain 1 Tbsp fresh blueberries 1 Tbsp fresh ginger, peeled and thinly sliced Ginger beer

Muddle blueberries and ginger in glass. Fill glass with ice, then add gin and St. Germain. Stir well and top with ginger beer. Garnish with a few more fresh blueberries.

As printed, this recipe calls for the ginger to be finely chopped, but the “tip” section on the same page suggests it should be sliced. I decided that sliced is the way to go, as the ginger is muddled in the glass and you probably don’t want a mouthful of ginger bits when you’re drinking this. I used Fentiman’s ginger beer.

This recipe comes from the latest issue of Imbibe Magazine and was created by Michael Geist at The Edison in Los Angeles. I’m not a fan of The Edison, as I wrote last summer, but I’ll give them credit for making a nice cocktail even if I don’t plan to order one in person.

Sarai took this photo in front of the blueberries growing in our front yard. I can’t wait until those are ready to harvest.