I’m willing to admit that when I see drinks with over four elements, my desire to make it at home decreases by at least 25 percent. Add a tincture, syrup, or a solution, and the percentage increases quickly. For instance, The Kind of Blue cocktail from New York City’s Al Coro, in which you can sample six pasta courses for $125 and then sit down in one of the most comfortable velvet banquettes you can find, it is necessary to prepare blueberry syrup and a saline solution. However, the resultant cocktail is unique enough that the extra effort is well worth it. I guarantee it.
Many of the ingredients that make up this drink can be added to other beverages, so it’s an excellent idea to include them in your bar. The Fino sherry is a great addition of salty and dry notes to cocktails, including the brightly-hued cobbler, and Cappelletti is a different matter. It is an ideal option for the Campari enthusiast in your life who would like to have a habit of drinking more cocktails in the summer. For Amaro, it is easy to take a sip and serve it on ice to digest or create warm cocktail cocktails with Amaro. The balsamic vinegar is a great addition to give the drink the tangy and savory flavor (especially when paired with fino sherry) and the slight acidity of blueberry syrup.
Making this drink is easy, and it requires a whip shake that involves adding two or three pieces of ice into the shaker of a cocktail and then shaking them until other components fully disperse them. Regarding Concord grape syrup, we recommend putting a small amount over vanilla ice cream or mixing it with seltzer to create a sweet, rich take on a tree. — Oset Babur-Winter
Ingredients
Blueberry syrup
- 1 cup water
- 1 1/3 cups sugar
- 17 1/2 ounces frozen blueberries
- One teaspoon of citric acid
Saline Solution
- 1/4 cup kosher salt
- 2 cups water
The King of Blue cocktail
- 1/2 ounce blueberry syrup
- Three dashes of saline solution
- 1/2 teaspoon balsamic vinegar
- 1/2 ounce lemon juice
- 1/2 ounce Cappelletti Vino Amaro Pasubio
- 3/4 ounce Cappelletti Vino Aperitivo Rosso
- 1/2 ounce gin (such as Bombay Sapphire)
- 1 1/2 ounces fino sherry (such as Lustau)
Directions
Make blueberry syrup
- Combine blueberries, water, and ice in the blender at high speed until smooth. Then, strain the blueberry juice into a strainer. Add citric acid and sugar. Stir to dissolve.
Make a solution of saline.
- Mix salt with the water until it’s thoroughly mixed. Store in a bottle for up to a month.
Create the King of Blue cocktail.
- Combine two ice cubes, blueberry syrup, saline solution, balsamic vinegar, lemon juice, Cappelletti Vino Amaro Pasubio, Cappelletti Vino Aperitivo Rosso, gin, and fino sherry in a cocktail shaker.
- Strain into a glass of highball filled with ice. Add mint leaves.
