The blueberry puree in this cocktail is the perfect use for summer’s farmers markets steals. Add mint- both muddled and as a simple syrup- and Rosé for this splendid summer sipper.
1 cup water
1/2 cup fresh blueberries
1 oz mint simple syrup
Fresh mint leaves
Bring the water to a boil in a small saucepan. Add the blueberries and cook until the first blueberry rises to the top, 1 to 2 minutes. Drain the berries and transfer to a blender. Let cool.
Add the simple syrup to the blueberries and purée. Put 5 to 6 mint leaves in two rocks glasses and muddle. Divide the blueberry mixture between the two glasses. Add Rosé to each glass, stir and add ice. Garnish with a mint leaf and serve.