Summer… It brings with it feelings anew, and an energy for life. As the days slowly grow shorter and the sun seems to disappear a little sooner each day, we know the cooler months and time for reflection are near.
As the days light begins to fade, and the entire field glows with the remaining rays of warmth, it proves to be one of the best times to find yourself among Washington’s blueberries. With a pail in hand, you pick as the light grows dimmer and brings the evening. As summer ends and the seasons change, it is a time of intimate reflection.
As your legs pass through the tall grass and you feel the blades brush your skin, perhaps you’ll recall moments shared with friends during the past months. When you bend a branch to gather the small fruit just out of reach and hear its “ping” as it drops into the bottom of your metal pail, you may recall a newly discovered song. When you can’t help but taste a small handful of your harvest, maybe you’ll be reminded of a special dessert made in a friend’s kitchen. Whatever reflection this time brings it comes with the promise of good things.
With a full pail and a content heart, you’ll head back the house, legs still itchy from the grass. The suns rays are long gone and the air now has become crisp. As you pass by the herb garden, the scent of basil catches your senses. Clipping a few leaves, a recipe starts to take shape and your evening plans are made.
- 1/4 cup fresh blueberries
- 1 T of fresh lemon juice
- 1 T of light agave nectar
- 4 fresh basil leaves
- Angostura bitters
- lemon peel for garnish
- 1.5 oz of gin
- cocktail shaker
- ice chips
- cocktail strainer
- your favorite glass (I prefer a stemmed cocktail glass)
In the bottom of the shaker, muddle together the blueberries, lemon juice, and agave nectar. With 3 of the 4 basil leaves in the palm of your hand, clap your hands together once, firmly. Drop the basil into the shaker. Next, add 3 shakes of the angostura bitters.
And finally your favorite gin (here we’re using Aviation). Add the crushed ice and shake well.
Strain the cocktail into your glass. Using a lighter or match, heat the outside of the lemon peel and then squeeze the oils through the flame and over the drink. Rub the rim of the glass with the peel and then place it on top.
Garnish by floating the smallest basil leaf on top.
Chris Daniels is a photographer based in the northwest, focusing on advertising, commercial and editorial work, as well as portraiture, conceptual fine art, and fashion.