Blueberry Lavender Wine Rum Fizz

Blueberries and lavender simple syrup with spiced rum, white wine and club soda for sparkle. It’s a simple, beautiful and very refreshing summer cocktail!

I made this gorgeous blueberry lavender simple syrup because for some reason I bought too many blueberries at the store. (Yeah, these things happen in my life … a lot.) Once I’d made the syrup, it sat in my fridge for quite a while, waiting for someone to use it  … and then one day I had a hankering for a cocktail. Involving rum – because I have this fabulous New Orleans spiced rum that I bought in Louisiana. When I reached in the fridge for the club soda, there was a bottle of white wine that seemed to want to join in the fun, so I grabbed that too, because I have, in the far distant past, made some dang good cocktails with white wine and dark rum. I was helping out a friend who’d spent the last of her money on a box of white wine only to discover that she didn’t like the taste. I had just bought a bottle of dark rum. Perhaps I’ll blog that cocktail one of these days … but today, let’s focus on this blueberry fizz.

It was really a beautiful cocktail. I love the light notes of lavender and the lovely lingering taste of blueberry and you would be surprised how well white wine mixes with spiced rum. The flavors were just perfect. I think I need to go make me another one of these babies …

Blueberry Lavender Wine Rum Fizz

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 8 cocktails 1x

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Ingredients

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For the blueberry lavender syrup:

• 1 pint blueberries
• 1 cup sugar (or 1/2 cup sugar + stevia equivalent to 1/2 cup sugar)
• A couple sprigs of fresh or dried lavender
• 1 cup water
• 1/2 teaspoon vanilla extract

For each cocktail:

• 1/3 cup white wine
• 1 shot spiced rum
• 1 – 2 shots blueberry lavender syrup
• Club soda
• For garnish: fresh blueberries, mint or lavender and/or edible flowers

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Instructions

1. Put the blueberry lavender syrup ingredients into a small saucepan and stir well. Bring to a boil, stirring until the sugar dissolves, then reduce heat to a simmer and cook for 10 – 15 minutes, stirring occasionally.
2. Remove from heat and let cool, then strain out the berries and lavender. Put the syrup in a jar and chill. Blend up the berries for another use.
3. To make a cocktail: Fill a tall glass about 2/3 of the way with ice. Pour in the wine, rum, and syrup, then top with club soda. Taste and add more syrup if you want it sweeter. Garnish with fresh mint, blueberries and edible flowers or a sprig of lavender if desired.

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Notes

Total time does not include cooling time for the syrup.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday, Weekend Potluck, What to Do Weekends, What’s for Dinner Sunday, Amaze Me Monday, Busy Monday, Hearth & Soul Bloghop and Pretty Pintastic Party.