Ingredients

• 1/2 fluid oz ginger syrup
• 1/2 fluid oz blueberry purée
• 1/2 fluid oz Chartreuse
• 3/4 fluid oz lemon juice
• 3.5 fluid oz Junmai sake
• 5-7 blueberry ice cubes
• Twisted lemon peel for garnish

Ginger Syrup:

• 2 cups sugar
• 2 cups water
• 1 thumb size peeled piece of ginger

Blueberry Ice Cubes (optional):

• 1 small container fresh or frozen blueberries
• 1 small size or large size round ice cube tray

Directions

Ginger Syrup

1. Peel the ginger and cut into smaller pieces.
2. Place in a pot with remaining ingredients and bring to a simmer on the stove.
3. Turn the temperature down to low heat and let ingredients stand for 15 minutes to steep.
4. Remove from the heat.
5. Place into the blender and purée until fully mixed.
6. Strain syrup through a sieve into a container.
7. Cool and place in the fridge until ready to use.

Blueberry Ice Cubes

1. Fill an ice cube tray with water
2. Place a blueberry in each slot
3. Freeze for at least 4 hours

Mixing the Cocktail

1. Place frozen blueberry ice cubes in a rocks glass.
2. Place all the remaining ingredients in a cocktail shaker with a scoop of ice and shake for 10 seconds.
3. Strain the mixture into the glass with the blueberry cubes and garnish with a lemon twist.