*To quickly chill liquids (e.g. simple syrups), transfer liquid to a metal bowl. Fill a larger bowl with ice and a small amount of water. Set the bowl with the hot liquid over the ice, and stir until cool. Cover or transfer into an airtight container and place into the fridge until needed.
*For ease of preparation, the blueberry simple syrup can be made a few days in advance.
*If the simple syrup becomes cloudy or develops an off-taste or smell, discard the syrup. To keep the simple syrup mould-free, ensure that the container used is sterilized and any utensil going into the syrup is free from water or other contaminants.
*Leftover blueberries from the simple syrup can be used to top ice cream and waffles, spread on toast, stirred through plain yogurt, or added to smoothies. *Any cocktail glass can be used for this drink (goblets, highballs, etc.), as long as it can hold at least 6 ounces of liquid with room for ice. Note that taller, narrower glasses are better for carbonated drinks as they retain the bubbles longer.
*If a large cocktail shaker is unavailable, vigorously mix the whisky, lemon juice, and simple syrup in a large pitcher filled with ice. Divide into four cocktail glasses filled with ice and top with the club soda.
*To prevent ice from melting prematurely, chill cocktail glasses in the fridge or freezer for at least 15 minutes before adding ice to the glass.
*Redpath Simply Raw™ Turbinado or Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting cocktail may be slightly lighter or darker in colour and may have less or more of a caramel undertone than the original recipe, depending on the sugar you choose.