Blueberry, Lemon & Cucumber Gin Mojitos — Justine Celina

Blueberry Honey Simple Syrup

• 4 cups fresh blueberries
• 1/2 cup water
• 1/2 cup honey
• Juice from half a lemon

For the Mojito

• 2 oz gin
• 1.5 oz Blueberry Honey Simple Syrup
• Juice from half a lemon
• 5 leaves fresh mint
• 5 slices cucumber
• Soda water
• Ice

• If you want floral ice cubes, wash edible flowers and place them in ice cube trays, then freeze. Arrange flowers as you like to create pretty cubes.
• Make the Blueberry Honey Simple Syrup: combine blueberries and water in a medium saucepan over low heat. As the berries soften, press them with a potato masher to release their juices. Simmer for about 15 minutes.
• Strain the mixture into a heatproof bowl, pressing the solids through the strainer to extract as much juice as possible. Discard the skins.
• Return the blueberry juice and honey to the saucepan, bring to a boil, then reduce to a simmer. Let it thicken gently for about 10 minutes.
• Remove from heat and stir in the juice from half a lemon. Allow the syrup to cool before using.
• To assemble the cocktail, add lemon juice, mint and cucumber to a cocktail shaker and muddle gently with a pestle. Add 1.5 oz blueberry honey simple syrup and a few ice cubes. Shake vigorously until well chilled.
• Pour the shaker contents into a glass, add the gin, then top with soda water to taste.
• Garnish with a lemon slice and a few blueberries on a cocktail skewer.
• Finish with a sprig of mint or additional edible flowers and enjoy.