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The Come-Hither Blueberry Cocktail
The spotlight in bars is on cocktails! And mixologists are finding that the color and flavor of fruit enhance the appeal of drinks. An added attraction: a ‘subliminal message’ that beverages that feature fruit can be healthful.
In Los Angeles, Alex Straus is beverage manager and mixologist at Beso, known for its exotic drinks and "adult" juice bar. Straus says, “The color and fresh flavors of fruit just sound refreshing and look so great. When I mix a fruit-based cocktail and put it on the bar, first-timers are surprised to see real fruit, not just fruit-flavored ingredients.”
In restaurants all over the country, bartenders are seducing customers with specialty drinks made with blueberries:
- Beso—Los Angeles
- Blueberry Patch: gin, lime juice, simple syrup and elderflower liqueur muddled with fresh blueberries
- Luminous—Baltimore
- Blueberry Mojito: Stoli Blueberi, fresh blueberries, lime and mint
- Roy’s Hawaiian Fusion—national
- Stoli Blueberry Lemon Drop: lemon drop martini fused with Stoli Blueberi and garnished with fresh blueberries
- 15 Ria—Washington, DC
- Blueberry Smash (their signature drink): Bacardi Limon, fresh blueberries and mint on ice
- Luna Park—Los Angeles
- Blueberry Lemonade: lemonade, muddled blueberries, simple syrup and Ketel One Citroen
- Twentyeight Degrees—Boston
- Blueberry Basil Martini: Stoli Blueberi, blueberry puree, lemon and fresh basil
For more bright blueberry beverage ideas, visit www.blueberrycouncil.org.
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For a free copy of an info-packed folio – including a mini-CD with even more information and menu inspiration – email your request with your full name and mailing address to info@blueberry.org. Please specify “Add Blueberries …Add Value” in your request.
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Blueberries are nothing new, although they've been recently "discovered" by chefs as an ideal ingredient. Historically, blueberries are one of only three fruits that are native to North America (the other two are cranberries and concord grapes). Native Americans introduced colonists to blueberries and used them in both culinary and medicinal applications.
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No longer are blueberries relegated to the baked goods category. Today, chefs are adding blueberries to menus in innovative new ways - or they simply pop blueberries into existing recipes where they add their own unmistakable color and fruity flavor. The versatile blueberry is showing up in everything from berry-topped breakfast parfaits to savory entrée salads and sophisticated cocktails.
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Stack fresh blueberries with yogurt and granola or create a healthy blueberry yogurt smoothie. Stir blueberries into maple syrup for
waffles and pancakes.
» Recipe
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Add blueberries to marinades and sauces for poultry, lamb, beef, pork and game. Simmer blueberries with spices and vinegars, creating unique salsas and chutneys.
» Recipe
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Blueberries add a signature twist to salads – pair them with mangos, peaches, apples or pineapple in sweet or savory combos. Scatter over waldorf, chicken, smoked turkey and spinach salads or toss them into the blender to create a blueberry vinaigrette.
» Recipe
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Raise the bar with blueberry juice - gorgeous in sangria, margaritas and daiquiris. Mixologists keep blueberries handy, muddling berries to create fresh, attractive cocktails. For non-alcoholic beverages, add blueberries to seltzer, lemonade and iced tea.
» Recipe
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Go beyond traditional cheesecake or pound cake by adding a blueberry topping spiced with cardamom, coriander, vanilla or mint. Fill tarts with a mixture of lemon curd and fresh blueberries or create a light, fruity blueberry sorbet or granita.
» Recipe
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Wide news coverage over the past few years has made consumers aware of possible health benefits they might derive from eating blueberries. As a result, blueberries are more popular than ever, making them a clear winner on foodservice menus.
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The best blueberries are firm and plump and have a silvery surface sheen called a “bloom”. The size of a berry does not indicate sweetness or ripeness, but color does. Berries with a reddish color aren’t ripe and will be tart; use them in baked and cooked items.
Fresh Blueberries: Refrigerate, loosely covered, until needed. Use within ten days; rinse just before use.
Frozen Blueberries: Commercially frozen berries are washed before processing; rinse off any crystals before using. Store at –10°F to 0°F for up to one year
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In the US, fresh blueberries are available virtually every day of the year. Blueberries are grown in 38 states and two Canadian provinces. Six states account for 90% of commercially produced highbush blueberries: Michigan, New Jersey, Oregon, North Carolina, Georgia and Washington. The US season begins in April, peaks in mid-summer and ends in October; Argentina and Chile supply fresh blueberries October through early April. Frozen, dried, canned and juice are always available year-round.
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