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Blueberry Ginger Mojito

By Eau Claire Distillery


  • 4


  • 1 cup fresh Blueberries
  • 1 Lime, cut into wedges
  • 20 to 24 fresh Mint Leaves
  • 4 ounces Ginger Simple Syrup
  • 4 ounces Prickly Pear EquineOx from Eau Claire Distillery
  • 5 ounces Club Soda
  • Ice, cubed
  • Blueberries, for garnish
  • Mint leaves, for garnish

Ginger Simple Syrup

  • 1/4 cup fresh Ginger, grated
  • 1 cup granulated Sugar
  • 1 cup Cold Water


  1. Make the Ginger Simple Syrup first by peeling and grating the ginger. Add it, together with the sugar and cold water, to a saucepan.
  2. Bring it to the boil and stir until the sugar dissolves.
  3. Cover and let steep for 15 minutes.
  4. Strain and cool in the refrigerator when done.
  5. Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher).
  6. Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavour.
  7. If assembling pitchers, you can cover them at this stage and leave in the refrigerator until ready to serve.


  • An Alberta barley-based white spirit, the EquineOx highlights the flavor of Prickly Pear cactus and citrus. Sample this truly unique flavor at Eau Claire Distillery's booth in aisle 2. 
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