For many Americans, a mention of July 4th conjures images of fireworks bursting across a night sky and the flash of sparklers cutting patterns through the dark. The sky over Colorado this year was dark. No flashes of light or thunder of explosions to mark the day. Heat and drought brought fires so destructive and widespread that they will long be remembered, resulting in extensive bans on personal fireworks and the cancellation of many professional shows as well.
When holidays and events are shaken up and changed, it gives us a unique opportunity to ponder the meaning of these days. Independence is easily taken for granted but the simple pleasures it affords are precious indeed. I sat on the patio with my American dream: a book and cocktail.
It is cliche to associate blueberries, strictly for their color, with this holiday; however, they are at their prime this time of year and should be embraced and enjoyed to the fullest. The blueberry sauce is worth keeping in the fridge as it is a fantastic topping for breakfast or dessert.
1.5 oz. blueberry syrup*
1.5 oz. Bourbon
1/4 lime, sliced
Fill an old fashioned glass half full with ice. Pour in blueberry syrup and bourbon. Stir to combine. Squeeze in lime and top with ginger ale. Stir a few times before serving.
*Blueberry syrup recipe
1/2 pint fresh blueberries
2 tablespoons honey
1 large lemon, juiced
1 tablespoon water
1/2 teaspoon dried rosemary, ground
1 teaspoon sugar (I used a lavender vanilla sugar)
Heat all ingredients to a boil, reduce heat. Let simmer 20-30 minutes. This method leaves the blueberries whole; if a smoother consistency is desired, blend mixture after cooked and cooled.