1 oz. vodka
1 oz. Blueberry + Lavender Simple Syrup
1 oz. Café Granita liqueur (coffee liqueur)
1 oz. Tolon-Tolon Macadamia Nut Cream (can use Frangelico)
1 oz. half and half
Chocolate syrup and blueberries for garnish.
Put all ingredients in a shaker with crushed ice. Shake for 30-60 seconds to chill and strain cocktail into martini glass that has been swirled with chocolate syrup. Garnish with 3 blueberries.
1/2 cup Sallie’s Greatest Blueberry + Lavender Simple Syrup
1 and 1/2 quarts lemonade
1 cup Vodka or sparkling water to taste
Mix Sallie’s Greatest Blueberry + Lavender Simple Syrup, lemonade together. Add Vodka or sparkling water. Serve over ice.
2 oz vodka
1 oz Sallie’s Greatest Blueberry + Lavender Simple Syrup
1 oz lemon juice
1 oz sparkling water
Shake vodka, Sallie’s Greatest Blueberry + Lavender Simple Syrup, lemon juice in shaker with crushed ice. Strain into chilled martini glass. Top with chilled sparking water. Garnish with fresh blueberries and lavender leaf if available or a lemon twist.
¾ cup Sallie’s Greatest Blueberry + Lavender Simple Syrup
½ cup Dutch process cocoa
¼ cup sugar
Pinch of salt
2 cups water
Combine first 4 ingredients in a heavy sauce pan, stirring with a whisk until no lumps. Gradually add 2 cups water, bring mixture to a boil, stirring well with a whisk. Cool to room temperature, cover and chill overnight.
Stir sorbet mixture with a whisk, pour into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions. Spoon sorbet into freezer safe container cover and freeze at least 1 hour or until firm. Serve 3 scoops in a footed glass or bowl. Garnish with fresh blueberries and fresh lavender if available.
2 oz. rum
¾ oz. lime juice
2 oz. Blueberry + Lavender syrup
6 mint leaves
Add Blueberry + Lavender syrup & mint leaves to highball glass & muddle. Fill w/ ice, add rum & lime juice, stir. Pour club soda. Garnish w/ blueberries.