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Amethyst Sour
The Amethyst Sour is a whiskey sour variation with blueberry, amaro, and a bit of rum. It's a delicious cocktail for anyone who likes tart and fruity drinks.
👥 1 Servings⏱️ Prep & Cook: 2 min🔥 Cook: 2 min👤 Al Sotack📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●saucepan
- ●strainer
- ●measuring cup
📝 Preparation Steps
1
Blueberry Syrup
2
Blend 1 ½ cups blueberries with 1 cup water in a blender until puréed, about ⏱️ 45 seconds.
3
Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for ⏱️ 7 minutes. Remove from heat and allow to cool for ⏱️ 5 minutes. Rinse out blender jar.
4
Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup blueberry juice. Discard any excess. Transfer blueberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
5
Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Blueberry syrup will keep 2 weeks in the refrigerator—or you can freeze it for several months.
6
Cocktail
7
Add 1 oz. rye whiskey, ¾ oz. Blueberry Syrup, ¾ oz. fresh lemon juice, ½ oz. Amaro Averna, ½ oz. Barbancourt 3 Star Rum, and 2 dashes celery bitters to a cocktail shaker and fill with ice. Shake vigorously for ⏱️ 15 seconds. Strain with a Hawthorne strainer into a rocks glass with fresh ice. Garnish with a lemon wheel and 3 blueberries on a cocktail pick if desired.
(400 g) granulated sugar2 cups. rye whiskey1 ozdashes celery bitters2
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