Inspired by blackberry "brandy" recipes in old household manuals, as well as the French liqueur crème de mûre, this is my attempt to capture the fleeting experience of drinking a berry-packed Port Cobbler on a summer’s day. Ruby port (and other complementary fortified wines like strawberry-infused vermouth, if you like) is infused with fresh blueberries and blackberries, sweetened, and fortified with Old Tom gin or genever.
INGREDIENTS
500g blueberries
350g blackberries
1 cup sugar
28oz. ruby port*
4 oz. Old Tom gin or genever
*or a mixture of port and other red/rosso/etc. fortified wines, like leftover strawberry aperitif
ABV LEVEL
In a two-quart jar, combine berries and sugar. Muddle to begin releasing the juices. Add wine(s) and gin or genever. Gently agitate before storing in a cool, dark place for 2 days, gently agitating a few times a day until sugar is dissolved, then move to fridge. Let steep in fridge 2 weeks then strain out the solids with a fine strainer.
Keeps well for 2 months in the fridge.