What better way to celebrate Canada Day than with a cocktail made with fresh B.C. blueberries, Canadian maple syrup and Pinot Grigio
The Blueberry Maple Fizz Cocktail is a collaboration between Jackson-Triggs winery and culinary duo The Food Gays, who are known for “cooking with colour," the name of their latest cookbook. This refreshing wine-infused cocktail is the perfect addition to any backyard celebration and great for toasting our country’s 152nd birthday.
- 1 cup fresh or frozen blueberries
- 1 cup maple syrup
- 1 bottle lemon-flavoured soda water
- 1 bottle Jackson-Triggs Pinot Grigio
- 1 lemon
- Ice for serving
- In a small saucepan over medium-high heat, combine blueberries and maple syrup. Bring to a boil and reduce heat to a simmer, stirring occasionally. Use the back of a wooden spoon or fork to break up the blueberries as you stir.
- Remove from heat after 15 minutes and set aside to cool for at least 30 minutes. Strain syrup through a fine-mesh strainer to remove any excess blueberry skins. This syrup can be made ahead of time and stored in the fridge for up to three days prior to serving.
- Pour one ounce of the syrup mixture into the bottom of six cocktail glasses.
- Top glasses with equal parts Jackson-Triggs Pinot Grigio and lemon soda water.
Garnish cocktails with fresh blueberries and lemon rind. Serve with ice.