Blueberry Basil Gimlet As Made By Stir Crazy Cocktails Recipe By Tasty

Steps:

• Stir together all ingredients in a pitcher until cold, then strain into 8- to 10-ounce glasses (such as Old Fashioned) half filled with ice.

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with lemon wedge.
• Enjoy!

Steps:

• Chill 2 champagne flutes in the freezer for about an hour prior to serving.
• Make the strawberry simple syrup: In a small saucepan, combine the water and sugar and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Reduce the heat to medium-low and add the strawberries. Simmer for 10-15 minutes, muddling to break down the strawberries, until the syrup is bright red and the strawberries start to lose their color. Remove the pot from the heat and let the syrup cool to room temperature.
• Strain the syrup through a fine-mesh sieve, discarding the leftover solids. The syrup will keep in an airtight container in the refrigerator for up to 10 days.
• Make the cocktail: Fill a cocktail shaker halfway with ice. Add the vodka, lemon juice, rosewater, and 1 ounce strawberry simple syrup. Close the shaker to seal and shake vigorously for about 30 seconds.
• Strain the cocktail into the chilled champagne flutes, dividing evenly. Top each glass with 2 ounces of sparkling wine, then fill almost to the brims with club soda. Top with rose dried petals and serve immediately.
• Enjoy!

Steps:

• Make the sage simple syrup: In a small saucepan over medium heat, combine the water, sugar, and chopped sage leaves. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the sage is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining sage syrup in the refrigerator for up to 1 month.
• In a cocktail shaker filled halfway with ice, combine the gin, grapefruit juice, and 1 tablespoon of sage simple syrup. Shake vigorously for 30 seconds. Strain into a coupe glass.
• Garnish with sage leaves.
• Enjoy!