From Nick Fischer of The Fold Goshen:

This cocktail is a nostalgic riff on a classic bramble, inspired by my favorite childhood memories of blueberry picking with my mother in Pennsylvania. We’d head out in the early morning, when the fields were blanketed in fog, and gather berries before the sun made us sweat. The smoked gin and a splash of Ramazzotti add a subtle, woodsy depth that reminds me of standing on my friend’s cabin porch, coffee in hand, breathing in the damp scent of pine, earth and morning dew. Sweet blueberry syrup brings it all together, balancing the smokiness while adding a burst of color. The extra syrup can be used on your morning pancakes or yogurt. If you do not have the proper equipment for cocktail smoking, you can replace the smoked gin with Gray Whale or Sassenach Wild Scottish gin.

Preparation

2 cups fresh blueberries

2 cups water

2 cups sugar

Zest of 1 lemon

Pinch of salt

Gin

Fresh or dried rosemary

Cocktail smoking kit

Cocktail

serves 1

2 ounces rosemary-smoked gin

1 ounce fresh lemon juice

¾ ounce blueberry syrup

¾ ounce Ramazotti Amaro (substitute: Amaro Montenegro)

Club soda

Fresh blueberries, for garnish

Dehydrated orange wheel, for garnish

To make the blueberry syrup, combine the blueberries, water, sugar, lemon zest and salt in a saucepan over medium heat. Bring to a simmer and simmer for about 20 minutes, stirring occasionally, until the syrup thickens and coats the back of a spoon nicely. Remove from the heat and let cool completely. The syrup can be stored in the refrigerator for 2 to 3 weeks.

To smoke the gin, add the desired amount of gin into a glass. Top with a smoking disc or infuser and add a few pieces of rosemary into the reservoir. Using a butane torch, light the rosemary on fire for a few seconds or until smoke fills the entire glass. Place the lid on the smoking disc/infuser and let the smoke remain inside the glass for 45 seconds to 1 minute before uncovering.  

Combine the smoked gin, lemon juice, blueberry syrup and amaro with ice in a cocktail shaker. Shake and strain into a glass filled with ice. Top with club soda, garnish, and serve.

Photos by Ashley Swartzendruber