Amethyst Sour

Ingredients

• 1½ cups blueberries
• 2 cups (400 g) granulated sugar
• 1 oz. rye whiskey
• ¾ oz. Blueberry Syrup
• ¾ oz. fresh lemon juice
• ½ oz. Amaro Averna
• ½ oz. Barbancourt 3 Star Rum
• 2 dashes celery bitters
• Lemon wheel and blueberries (for serving; optional)

Steps

1. Blend 1 ½ cups blueberries with 1 cup water in a blender until puréed, about 45 seconds.
2. Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
3. Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup blueberry juice. Discard any excess. Transfer blueberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
4. Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Blueberry syrup will keep 2 weeks in the refrigerator—or you can freeze it for several months.
5. Add 1 oz. rye whiskey, ¾ oz. Blueberry Syrup, ¾ oz. fresh lemon juice, ½ oz. Amaro Averna, ½ oz. Barbancourt 3 Star Rum, and 2 dashes celery bitters to a cocktail shaker and fill with ice. Shake vigorously for 15 seconds. Strain with a Hawthorne strainer into a rocks glass with fresh ice. Garnish with a lemon wheel and 3 blueberries on a cocktail pick if desired.