By Kat Sears

Violet Beauregard

Do you ever go back and watch the childrens movies you used to revel over as a kid? Well I would say one of my favorites will always be Charlie and the Chocolate Factory. 🍫 And as you can probably guess, I love my berries!

To me indulgence is warming and cozy around the holiday season and that is just what my cocktail embodies. The bright acidity and fruit backbone of Antifogmatic Bliss make this cocktail sing as it hits your lips. Baked goods have a certain comfort level for me so I was going for a berry pie of sorts with a hint of baked spice from the cinnamon. The homemade blueberry liqueur accentuates this beautiful Vancouver Island Whiskey and makes for a piece of art in your glass.

#reversenewyorksour

2 oz Antifogmatic Bliss Bourbon
0.75 oz Mandarin juice, Freshly Squeezed
0.25 oz Lemon Juice, Freshly Squeezed
0.5oz Cinnamon syrup
0.50 oz Blueberry Liqueur
1/3 of a dropper of Miraculous foamer

Method:
Shake all ingredients execpt the blueberry liqueur with ice. Double strain neat over 2 inch by inch Cubes in a vintage glass. Then slowly pour the blueberry liqueur over a bar spoon on the surface of the foam and it will sink to the bottom of the glass.

Ice: some for shaking and 2 inch by inch Cubes

Glassware: Vintage Baby Flute

Garnish: Orange Smile

Blueberry Liqueur

1 cup Local Dried Blueberries(dehydrated)
2 cups Vodka or Everclear

First dehydrate some fresh blueberries- this gives concentrated flavor. You can do so in your oven on the lowest setting for 4 hours or so.
Combine all ingredients in jar and let sit for 1 week in a seal jar, make sure to shake everyday to agitate the fruit and get the best infusion.
Strain after you are happy with the infusion (I did about 1 week but longer is no problem)
Store in an air tight jar for as long as needed. Keep in the fridge if you would like, but it is not necessary.

Cinnamon syrup

1:1 Simple Syrup (100G:100G)
2.5g Powdered Cinnamon

Bring all ingredients to a simmer and then stir to combine and take off the heat. I strain this through a coffee filter to strain out the sediment from the ground cinnamon. I used ground cinnamon because it gave a bigger depth of flavor I need for this application. You can store this in the fridge until further use. It will stay good up to 2 weeks in th2 fridge without fortifying it.