If there’s anyone who knows their way around a blueberry, it’s a Canadian—especially if they’re from Nova Scotia where there are over 1,000 wild blueberry producers. “In the summertime, residents flock to the u-picks, filling the 10 pound, white cardboard boxes,” says Jared Wall, manager of the restaurant Gio in Halifax. “And everybody’s family has their own recipe for blueberry crumble.” To recreate the classic summertime dessert, Wall likes to use a base of strongly-brewed Organic Blueberry Jam tea from David’s Tea, since it mixes real, dried berries with black tea leaves. Disaronno Amaretto and brown sugar cinnamon syrup capture the warm, nutty flavor of the crumbly topping, and a trio of fresh lemon juice, lemon zest and lemon bitters add some zing. “The final touch is adding fresh egg white,” says Wall. “It’s the bow on the present. It wraps all the flavors together and presents them nicely beneath a rich creamy foam.”
1.5 oz Amaretto
1.5 oz Blueberry Tea
1 oz Lemon Juice
.75 oz Egg Whites
.5 oz brown sugar syrup
5 drops lemon bitters
- Brew tea with 50 percent more tea than the instructions for brewing recommends, for a more concentrated flavor.
- Add Amaretto, tea, lemon juice, egg white and cinnamon syrup to a shaker without ice.
- Dry shake for 20 to 25 seconds.
- Add ice to the shaker, and shake hard again for 10 seconds.
- Double strain into a coupe glass.
- Top with 5 drops Fee Brothers Lemon Bitters in a circular pattern on the foam.
- Garnish with freshly grated lemon zest and, if available, freeze-dried blueberries. Alternatively, you can garnish with fresh blueberries; they just won’t sit atop the foam.
Brown Sugar Cinnamon Syrup
4 Cinnamon Sticks
1 tbsp cinnamon
.5 cups Brown Sugar
1.5 cups sugar
2 cups Boiling Water
- Mix sugars and cinnamon in a metal mixing bowl.
- Add boiling water.
- Whisk until sugar dissolves completely. Cinnamon will not fully dissolve.
- Let cool to room temperature and transfer to an airtight container. Cinnamon will settle at the bottom, so give it a shake before each use. Will keep 6-7 weeks in fridge.