Blueberry Whisky Fizz

We do many things well in Canada, including growing the best blueberries, crafting excellent whisky, and making the most of warm weather! This surprisingly refreshing recipe brings all those things together in a simple-to-make, easy-to-love cocktail made for life on the porch, patio, or deck.

Prep Time
5 minutes
15 minutes infusing time
20 minutes chilling time
Cook Time
10 minutes
Two highball glasses of blueberry whisky fizz on ice garnished with lemon wheels and skewers of blueberries, shown on a silver platter with a cocktail shaker, jigger, stir stick, a pitcher of simple syrup, and bowls of brown sugar and blueberries.

Heavy-bottomed saucepan with lid (medium)

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Heatproof spatula

Fine-mesh sieve

Pitcher OR large liquid measuring cup

Large cocktail shaker 

Collins glasses x 4 OR cocktail glasses (at least 10 oz) x 4

4 servings
For the blueberry simple syrup (makes 1¾ cups / 438 ml):
  • 1 cup + 3 tbsp (258 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (250 ml) water
  • 4 pcs (8 g) lemon zest, wide strips
  • ¼ tsp (2 g) salt
  • 1 ½ cups (222 g) blueberries, fresh, washed (or frozen if not in season)
For the blueberry whisky fizz:
  • 1 cup (250 ml) Canadian whisky
  • ¾ cup (188 ml) lemon juice, preferably freshly squeezed
  • ½ cup (125 ml) blueberry simple syrup
  • 1 cup (250 ml) club soda
Garnishes (optional):
  • Fresh blueberries
  • Lemon wheel or zest
For the blueberry simple syrup:

Step 1

In a medium, heavy-bottomed saucepan, add the Redpath® Golden Yellow Sugar, water, lemon zest, and salt to the pot. Place over medium-high heat.

Step 2

When the sugar has completely dissolved, add the blueberries. Reduce heat to medium-low and simmer until blueberries are soft and begin to burst; 10 minutes. Remove from heat and cover to allow flavours to infuse; 15 minutes.

Step 3

Place into the fridge to chill, or refer to the quick chilling method described in the Chef’s Tips.

Step 4

When ready to use, strain the chilled simple syrup using a fine-mesh sieve into an airtight container; discard lemon zest (see Chef’s Tips).

For the blueberry whisky fizz (see Chef’s Tips):

Step 1

Add whisky, fresh lemon juice, and blueberry simple syrup into a pitcher or large measuring cup; stir to combine.

Step 2

Place half of the mixture (1 cup + 2 tablespoons = 280 ml) into a large shaker filled with ice. Seal and shake vigorously. Strain the mixture into two Collins glasses half filled with ice (see Chef’s Tips). Repeat the process with the remaining whisky mixture.

Step 3

Top each of the four glasses with approximately ¼ cup (63 ml) of club soda. Garnish with blueberries, lemon, or lemon zest, if desired. Serve immediately.

A highball glass of blueberry whisky fizz on ice garnished with a skewer of blueberries, shown with a decanter of whisky, a pitcher of simple syrup, lemon wedges and wheels, and a bowl of blueberries.