mirtillo fresco

1 1/2 oz Citadelle Gin
3/4 oz Blueberry-Black Tea Syrup (* see below)
1/2 oz Italicus Rosolio di Bergamotto
1/2 oz Lemon Juice
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Shake with ice, strain into a Nick & Nora glass, and garnish with 3 blueberries on a pick.
Photo by IGer @cocktails_around_bostonAnother menu item I created at Josephine was the Mirtillo Fresco. I honed in on the blueberries that the kitchen had been buying for brunch. I soon considered the Italicus bergamot liqueur that was no longer being used in a cocktail menu item (it was still in the well for use in a spritz), and with that, my mind went to black tea to recreate the flavors of Earl Grey. The combination with gin and lemon juice required some bitters with Angostura providing some depth and Peychaud's bringing out an extra berry accent. The management rather liked the combination and they named it Mirtillo Fresco meaning "fresh blueberry" in Italian.

Blueberry-Black Tea Syrup
• Brew a strong batch of black tea with 1 teabag for every 4 oz of boiling water. Steep as directed (3-4 minutes).
• Add 3 parts blueberries by weight to 2 parts black tea (cooled) to a blender. Blend and fine strain.
• Weigh blueberry-black tea liquid after straining, add an equal weight of sugar, and whisk to dissolve.