Blueberry-Blackberry Port
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.