Blueberry Cardamom Gin Fizz
Skål for Norway! A delicious way to toast to the day!
Taste of Norway Editor
The Norwegian American
If you have a batch of Blueberry Cardamom Compote on hand, you are minutes away from enjoying this deliciously refreshing summer cocktail with a stunning blue hue. This Blueberry Cardamom Gin Fizz is a bright and citrus-y concoction of fresh lemon juice, gin, Blueberry Cardamom Compote, simple syrup, and sparkling wine. This festive drink is sure to get your evening started on a celebratory note!
This gin fizz is a riff on the French 75, my all-time favorite cocktail. If you are not familiar with this classic drink, it’s basically a refreshing mix of gin, simple syrup, and lemon juice, topped with champagne. Add a little Blueberry Cardamom Compote to the mix and you give it a little Scandinavian twist that is oh-so-easy and elegant.
Feel free to substitute vodka or aquavit for the gin if you like. And if you would like to make this drink in advance, simply shake up all of the ingredients except the sparkling wine and strain the mixture into a separate container. Discard the ice. Cover tightly and store in the refrigerator (up to 24 hours) until you are ready to make the cocktails. Give the mixture a shake and distribute it between your champagne flutes. Top with sparkling wine and serve.
If you enjoy a good champagne-based cocktail, you really must give this one a try!
BLUEBERRY CARDAMOM GIN FIZZ
Makes 2 cocktails
- 3 tbsps. freshly squeezed lemon juice
- 6 tbsps. gin
- 2 tbsps. Blueberry Cardamom Compote
- 2 tbsps. simple syrup*
- Ice cubes for shaking
- Dry sparkling wine, chilled
- Combine the lemon juice, gin, Blueberry Cardamom Compote, and simple syrup in a cocktail shaker with plenty of ice. Shake vigorously.
- Strain into two champagne flutes, dividing the mixture evenly between the glasses. Top with sparkling wine. Serve.
Note: To make a quick simple syrup in the microwave, combine 2 tbsps. sugar and 2 tbsps. water in a microwave-safe container. Microwave for about 45 seconds to a minute or until the sugar has dissolved completely and the mixture is bubbly. Stir briefly and chill completely before serving.
SKÅL FOR NORWAY!
Where does the word “skål” come from?
The Norwegian word skål derives from the Old Norse word skál, meaning bowl. It has the same root as the Old Norse word skalli, meaning “bald head,” which is related to the English word skull.
In Viking times, drinking at parties and festivals was done from communal ale bowls. So when a Viking yelled, “Skál,” they were giving a shout-out and a command to pass the bowl.
Also see: Blueberry Cardamom Compote Delight in the May 2023 issue of The Norwegian American.
This article originally appeared in the May 2023 issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.