Low Carb Blueberry French 75 Recipe

DIRECTIONS

Ingredient notes: We used prosecco for this recipe, but you could use brut Champagne, cava, or another dry white wine. To get a beautiful layer of colors, we used Empress 1908 Indigo Gin for this recipe. Lastly, 5 grams fresh mint is about 4 sprigs.

1. Make sugar free blueberry simple syrup: In a medium saucepan over high heat, bring water, 1 cup granulated allulose, and fresh blueberries to a boil. Use the back of a wooden spoon to mash the blueberries in the saucepan, stir in the fresh mint sprigs, then reduce heat and simmer for 15 minutes. Pour into a bowl, cover and allow to cool at room temperature for 2 hours to allow the flavors to extract and blend. Pour into a clean bowl through a fine mesh strainer to remove the solids, gently pressing with the back of a spoon to get as much liquid from the solids as possible. Discard the solids and store the simple syrup in the refrigerator until needed.
2. Create rim on 6 small coupe glasses, or small old fashioned glasses. Use a lemon wedge to moisten the rim, then dip in granulated allulose and set aside to dry.
3. Assemble each cocktail: Fill a shaker with ice, then add 1 ½ ounces blueberry simple syrup and ½ teaspoon lemon juice. Shake until the outside of the shaker is very cold, then strain into the bottom of a prepared glass. Pouring over the back of a spoon to create layers, add 2 ounces (1/4 cup) chilled prosecco. Pour 1 ounce Empress indigo gin over the back of a spoon to create the top layer, then garnish each cocktail with fresh blueberries, a sprig of fresh mint and a spiral of lemon peel. One cocktail as described is one serving.