Just as it’s name suggests, one sip of this summery swizzle is all you need to be reminded that life is good.
1 1/2 oz. blueberry-infused rum*
3/4 oz. fresh lime juice
1/2 oz. English Breakfast tea syrup
Tools: swizzle stick or barspoon
Glass: highball
Garnish: fresh mint sprig
Combine all ingredients in a highball glass, add crushed ice and swizzle until a layer of frost appears on the outside of the glass. Add additional crushed ice to fill the glass and garnish.
For the blueberry-infused rum: Steep 1 pint of fresh blueberries in 750 ml. aged rum for 24 hours. Strain into a clean bottle and use within 2 months.
For the English Breakfast tea syrup: Steep 2 tsp. of loose-leaf English Breakfast tea (or 2 teabags) in 1 cup of boiling water for 5 minutes. Strain and stir in 1 cup of granulated sugar. Let cool to room temperature, cover and refrigerate for up to 2 weeks.
Sal Agnello, Bellocq, New Orleans
