- Combine 1.5 oz Portland Dry Gin – Recipe 33
- 0.5 oz Ginger Liqueur
- *1 oz blueberry puree
- 2 oz peach juice
Shake with ice and strain into a rocks glass. Serve on ice with a lemon garnish.
*Blueberry Puree- In a blender add one 12 oz bag frozen blueberries (thawed), 0.5 cup sugar, and 0.25 cup fresh squeezed lemon juice. Blend until smooth.