What better way to celebrate Canada Day than with a cocktail made with fresh B.C. blueberries, Canadian maple syrup and Pinot Grigio

The Blueberry Maple Fizz Cocktail is a collaboration between Jackson-Triggs winery and culinary duo The Food Gays, who are known for “cooking with colour," the name of their latest cookbook. This refreshing wine-infused cocktail is the perfect addition to any backyard celebration and great for toasting our country’s 152nd birthday. 

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1 cup maple syrup
  • 1 bottle lemon-flavoured soda water
  • 1 bottle Jackson-Triggs Pinot Grigio
  • 1 lemon
  • Ice for serving 

Instructions

  1. In a small saucepan over medium-high heat, combine blueberries and maple syrup. Bring to a boil and reduce heat to a simmer, stirring occasionally. Use the back of a wooden spoon or fork to break up the blueberries as you stir.
  2. Remove from heat after 15 minutes and set aside to cool for at least 30 minutes. Strain syrup through a fine-mesh strainer to remove any excess blueberry skins. This syrup can be made ahead of time and stored in the fridge for up to three days prior to serving.
  3. Pour one ounce of the syrup mixture into the bottom of six cocktail glasses.
  4. Top glasses with equal parts Jackson-Triggs Pinot Grigio and lemon soda water. 
    Garnish cocktails with fresh blueberries and lemon rind. Serve with ice. 

Serves 6