The TBD Cocktail With Blueberry Aigre-Doux


Created by Matty Eggleston during the soft opening of Perennial Virant

Makes 1 cocktail


2 inches fresh ginger root, peeled
1 1/2 ounces vodka
3/4 ounces blueberry aigre-doux liquid, plus blueberries for garnish
1/2 ounce freshly squeezed lime juice
1/4 ounce simple syrup
1 drop pure vanilla extract


Make the ginger syrup: Use a Microplane zester to grate the ginger. Put the grated ginger in a fine-mesh strainer and press firmly against the pulp to extract as much juice as possible. Stir in equal parts sugar to the juice (you will have only a small amount of juice).

In a cocktail shaker filled with ice, pour in the vodka, aigre-doux liquid and lime juice. Add 2 healthy dashes of ginger syrup, pour in the simple syrup, and add a small drop of vanilla. 

Shake, then strain into a highball glass filled with ice. 

Garnish with blueberries. Cheers!

Photo and recipe from The Preservation Kitchen cookbook, pages 211 and 215