Simplify the alchemy of making a blueberry-infused gin by using freeze-dried blueberries. This two-ingredient infused spirit concoction makes an immediate impact with its intense blueberry punch and the arresting purple-blue hue achieved beyond merely an hour of infusing. This blueberry gin infusion can easily replace your regular gin in a variety of cocktail mixes.

Jim Meehan, a renowned bartender, has been credited with the invention of this recipe, which is detailed in his 2024 publication, 'The Bartender’s Pantry: A Beverage Handbook for the Universal Bar,' co-authored with Bart Sasso and Emma Janzen. The book arms home cooks with simple, practical techniques to take their mixology skills to new heights.

In this fascinating recipe, Meehan’s inclusion of freeze-dried fruit is a calculated decision. Freeze-drying evacuates all the water naturally found in the fruit, paving the way for the fruit to rehydrate promptly as it mingles with the liquor. This process condenses the infusion timeline and eliminates unnecessary dilution, ensuring the final product is rich with an intense fruit flavor.

Given that blueberries are mildly sweet, they invariably provide a delightful contrast to the gin's more herbaceous and botanical attributes. Regardless of the type of gin you have handy, this recipe works wonders. A classical London Dry gin such as Beefeater makes for an excellent foundation given its harmonious blend of juniper and delicate citrusy undertones that meld effortlessly with virtually any flavor.

The versatility of this blueberry-infused gin is truly impressive. It can comfortably negotiate its way from a humble Gin & Tonic to a blueberry-tinged gin sour, or a specialty cocktail such as Meehan’s interpretation of an Aviation named the Kind of Blueberry.

To bring this blueberry-infused delight to life, add 2 cups of gin and 1/4 cup of freeze-dried blueberries to a glass jar. Cover it and let it sit at room temperature for 1 hour. Filter the mixture through a fine wire-mesh strainer into a medium bowl, leaving you with the option of either consuming or discarding the gin-soaked blueberries. The infused gin can be stowed away in a cool, dark place for up to 3 months if stored at room temperature under an airtight cover.

This inventive recipe was conceived by Jim Meehan and the story was brought to you by Lucy Simon. The recipe was published halal in the book, 'THE BARTENDER’S PANTRY: A Beverage Handbook for the Universal Bar.' Lucy, Meehan, and Sasso are all proud copyright holders of the text and illustrations of the 2024 publication, released in the United States by Ten Speed Press, an imprint associated with the Crown Publishing Group, which is a division of Penguin Random House LLC.