Happy cocktail Friday, everyone! This week is an especially awesome Friday for me since I just finished up my academic year of grad school, weeeeee! I’ve been studying for a while and finally got through my last hurdle this morning, which was an oral board. So now, it’s time to celebrate!
I love this cocktail for a hot summer day. Lemonade is a classic of course, but the addition of blueberry and rye is just perfect. I chose rye over some other styles of whiskey (*ehem* bourbon) thanks to a friend of mine from Kentucky who knows whiskey well and recommended that I use rye.
Bourbon tends to be a sweeter liquor, which isn’t really needed in this drink because of the sugar that’s already added. Plus, bourbon is a bit fuller in flavor which could have overpowered the lemon and blueberry.
Cheers and enjoy your weekend!
Blueberry Rye Lemonade
Ingredients
- 4 oz fresh squeezed lemon juice
- 3 oz rye
- 3 oz blueberry syrup, (see below for instructions)
- Top off with sparkling water
Blueberry Syrup
- 1/2 cup blueberries
- 1/4 cup sugar
- 2 tbsp water
Instructions
- Add blueberries, sugar, and water to a small pan and bring to a boil over medium heat. Stir and lower heat to a simmer for 10 minutes, mashing blueberries as they simmer.
- Remove from heat and strain blueberry skins and seeds out of liquid, then allow to cool.
- Divide blueberry syrup, rye, and lemon juice into 2 glasses over crushed ice. Top with sparkling water and stir before serving.
Nutrition Information
For my macro trackers out there, I wasn’t able to create a My Fitness Pal barcode for this recipe since I would have had to decide for you whether to put the alcohol calories in as carbs or fats – that’s up to you! The 26 carbs listed here are just for the lemon juice, sugar, and blueberries added to the booze. For my non-macro trackers, here’s more info on what I’m talking about.
