Sweet, but not too sweet, smoky but not overpowering, hot but not too hot, this Spicy Blueberry Cocktail lets the spirits shine. Wigle Smallman St. Vodka, mezcal, house-made jalapeño-infused blueberry concentrate, limoncello, and vanilla syrup come together in a smoky, fruity, chilly combo. The bar team at Pizzaiolo Primo brings this delicious, bold, and original cocktail to the table, perfect for when you need to expand your palate. While their house-made jalapeño infused blueberry concentrate is a well-kept secret, our concentrate recipe below does the job to add that fiery, fruity finish.
How to Make the Jalapeño-Infused Blueberry Concentrate
You can use fresh or frozen blueberries for this homemade concentrate. Add blueberries and about half that amount of sliced jalapeños in a saucepan with a small amount of water to help them break down. Gently simmer over medium heat, stirring occasionally, until the blueberries burst, about 10–15 minutes. Adjust the level of spice by increasing or decreasing the amount of jalapeño or even by removing the seeds for a milder infusion. Once cooked, strain the mixture through a fine mesh sieve or cheesecloth, allowing the concentrate to cool completely before using.
Print
Construction Blues: A Spicy Blueberry Cocktail
Description
Sweet and heat in perfect amounts.
Ingredients
- 1.25 oz Wigle Smallman St. Vodka
- .25 oz mezcal
- 2 oz jalapeño-infused blueberry concentrate
- .25 oz limoncello
- .25 oz vanilla syrup
Instructions
- Chill a coupe or rocks glass.
- Add 2 oz jalapeño-infused blueberry concentrate 1.25 oz Wigle Smallman St. Vodka, 0.25 oz mezcal, 0.25 oz limoncello, and 0.25 oz vanilla syrup to a cocktail shaker,.
- Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled.
- Double strain the cocktail into the prepared glass.
Recipe by John Gorrell & Michelle Schubert at Pizzaiolo Primo
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
