Salty Dog’s Nose Cocktail
This stunning cocktail features lots of Nova Scotia flavours – spruce, honey, blueberry and local beer, gin and liqueur.
Ingredients
| 1 oz. | Raging Crow Spruce Tip Gin |
| 0.5 oz. | Raging Crow Honey Liqueur |
| 0.75 oz. | Lime juice |
| 0.5 oz. | Simple syrup* |
| 1 oz | Blueberry puree* |
| 3 oz. | Blueberry wheat beer |
| Garnish | Nova Scotia wild blueberries |
Directions
Makes: 1 serving
- In a cocktail shaker, add gin, honey liqueur, lime juice, simple syrup, and blueberry puree over ice.
- Shake vigorously and pour entire contents (including ice) into 16 oz. beer glass.
- Top with blueberry wheat beer.
- Garnish with fresh or frozen Nova Scotia wild blueberries.
*Simple Syrup (1:1 sugar to water)
Pour equal parts hot water over sugar and stir until dissolved. Store in a clean jar and refrigerate for up to four weeks.
*Blueberry Puree
Combine 2 cups Nova Scotia wild blueberries with 1/3 cup water in saucepan. Simmer over medium heat for approximately 20 minutes. Allow to cool slightly. Puree in blender or food processor until smooth. Strain through a fine-mesh sieve or cheesecloth, pressing gently to extract juice. Discard solids.
Recipe provided by: Sara Taylor/Craft Cocktails by Select Nova Scotia
This recipe was originally published in Craft Cocktails. A cocktail recipe book created to highlight the tremendous growth and success of craft distillers, brewers, winemakers, and mixologists in Nova Scotia.
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