Blueberry Whiskey Sour

What does blue taste like? Calming, but confident, able to whisk you away to a blue sea. To savor a bit of blue’s wonderful qualities, try The Taste Curators‘ Blueberry Whiskey Sour recipe.

The impact of color is so profound that it’s been said that it influences 85% of our purchasing decisions. When you really think about it, this is as true when picking out the freshest bunch of basil as it is when choosing a new hat or new wallpaper. If we open ourselves up to it and acknowledge its power, color makes for impactful experiences.

Blueberry Whiskey Sour Recipe


1 (3 ½ oz) bag Mariani Family dried wild blueberries
3/4 cup water
1 (1-inch) piece fresh ginger, peeled and sliced
3 strips lemon peel
Pinch of kosher salt
2 tbsp freshly squeezed lemon juice

1 1/2 oz blueberry base
2 oz bourbon whiskey
3 dashes Angostura bitters
1 lemon twist, optional


  1. In a small saucepan, combine the dried blueberries, water, ginger, lemon peel, and salt. Place over medium-high heat and bring to a simmer. Reduce the heat to medium-low and simmer until the blueberries are very soft and the liquid is reduced slightly, about 4 minutes. Allow the mixture to infuse and cool in the pan, about 20 minutes. Remove and discard the ginger and lemon peel.
  2. Transfer the contents of the pan along with the lemon juice to the pitcher of a high-speed blender or smoothie blender. Blend on high, scraping down the sides as needed, for about 1 minute or until very smooth. The blueberry base can be stored in an airtight container in the refrigerator for up to a week.
  3. To a cocktail shaker filled with ice add the blueberry base, bourbon, and bitters. Place the lid on tight and shake until the outside of the shaker is frosted, about 30 seconds. Strain into a coupe glass or over a single large rock in a rocks glass. Garnish with a lemon twist if desired.

Story and Styling by The Taste Curators / Recipe courtesy of Lish Steiling, The Taste Curators / Photography by Lauren Volo

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