Just in time for summer, it’s a Blueberry Mint Rye Lemonade recipe made with WhistlePig PiggyBack Rye. Mixologist Phil Armijo and host Julie Smith are downing these perfect for poolside-sipping cocktails in our latest episode. Julie shares some interesting facts about lemonade’s role in medieval history, while Phil gives facts about the history behind WhistlePig PiggyBack.
Step 1: Cut lemon in half & juice lemon into the shaker.
Step 2: Break up mint sprig and add to shaker.
Step 3: Add 1/2 cup blueberries.
Step 4: Add 1 oz simple syrup.
Step 5: Muddle ingredients in shaker.
Step 6: Add 2oz WhistlePig PiggyBack Rye Whiskey.
Step 7: Add half a tin of crushed ice.
Step 8: Shake vigorously.
Step 9: Add ice to glass & strain drink over ice.
Step 10: Garnish with mint.
- 2oz WhistlePig PiggyBack Rye Whiskey
- 1 Juiced Lemon
- 1 oz simple syrup
- 1/2 cup blueberries (plus more for garnish)
- 5-10 fresh mint leaves