Color War #3, Bonne Bouche, St. Albans 1 serving 10 min prep time 10 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* This Stonecutter Spriits signature cocktail combines single barrel gin, heritage cask whiskey, blueberry grapefruit shrub and cucumber infused Pimm's that's garnished with a sprig of thyme. Festive, fruity and fun. Ingredients3/4 ounce Heritage Cask Whiskey 3/4 ounce Single Barrel Gin 1/2 ounce Blueberry grapefruit shrub 1/4 ounce cucumber infused Pimm's Get Ingredients Directions STEP 1 Blueberry grapefruit shrub: Combine 1 cup of water and 1 cup sugar. Heat until sugar is dissolved. Stir in 1 pint of blueberries and 1 pink grapefruit (zested and quartered) and heat until blueberries pop. Remove from heat, strain out fruit. Add in 2/3 cup plus 2 tablespoons apple cider vinegar. Stir to combine. STEP 2 Cucumber infused Pimm's: Peel and seed one English cucumber. Combine with one bottle of Pimm's in large glass container. Allow to infuse for 3 days, strain cucumber out. STEP 3 Add all ingredients to shaker glass, fill with ice. Shake for 8-12 seconds. Strain into rocks glass filled with ice. Garnish with fresh thyme sprig. Sas Stewart - Stonecutter Spirits Sas Stewart - Stonecutter Spirits As the co-founder of Stonecutter Spirits, a start up craft spirits company based in Middlebury, Vermont, Sas Stewart is certainly passionate about cocktails and the art of aging craft spirits. Stonecutter Spirits proudly combines barreling techniques from around the world to age their gin and whiskey right here in Vermont. To learn more about Stonecutter Spirits, visit their website. Related Recipes Peach Julep & Bonne Bouche Pairing: Bonne Bouche & Dark Horse Stonecutter Gin Rickey Tall, Dark & Handsome Pairing: Bijou + Side Ride Stonecutter "Bug Juice" & Cremont