Blueberry Drank... Yes, Please.

what you’ll need:
for syrup:
• 4 cups of blueberries
• 2 cups of water
• 1 cup of sugar
** you’ll have lots of syrup left over.  you can cut the recipe in half . . . you’ll still have syrup left over.  i recommend drinking a lot or pouring it over vanilla ice cream.
for the cocktail:
• 2 oz of blueberry syrup
• 2 oz pomegranate juice
• 1 oz gin
• tonic water
• lemon wedge for garnish
what to do:
• first, you’re gonna want to make the syrup.  i would recommend doing this well in advance of when you are planning to impress people with this cocktail, mostly because the syrup is hot and you want the drink to be cold.
now be warned because this syrup business will garner you a lot of respect and i just want to be sure you are ready to handle it
• in a saucepan bring the water and blueberries to a boil then reduce to a simmer for ten minutes.
note: simmer = little bubbles.
• while this simmering business is happening, place a small colander lined with a paper towel over a pot or glass measuring cup.
• once the simmering is done, pour the mixture into the colander and gently press on the contents to release the beautiful purple blueberry liquid. don’t let the color fool you, it’s liquid gold.
• discard (or eat) the smushed, juiceless fruit that is left in the paper towel and place the liquid back into the saucepan set over medium heat.
• slowly stir in the sugar and let dissolve.  once the sugar is dissolved . . . you’re done.
now would be a good time to take a nap, read a book (if you’re into that sort of thing) or do what i do . . . play several levels of angry birds. 
 • once the syrup is cool, place it in a glass bottle or jar with a secure lid and pop it in the fridge for safe keeping.

an hour later (or a day later, or a week later):
• fill a glass with a few cubes of ice
• squeeze a wedge of lemon over the ice and toss that lemon in the glass
• add the blueberry syrup and pomegranate juice, and of course, the gin.
• give it a good stir and then top off with tonic.
drink, enjoy, repeat.

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