For the Blueberry Shrub:
- 1 cup blueberries, chopped or smashed
- 1 cup granulated sugar
- 1 cup balsamic vinegar
For the cocktail:
- 1 ½ ounces Bourbon
- ½ ounce Cocci Americano
- ½ ounce Blueberry Shrub
- ½ ounce Hibiscus syrup
- ½ ounce fresh squeezed lemon juice
- 3 dashes barrel-aged Peychauds bitters
- Splash of soda water
- Mint sprig, for garnish
Make the Blueberry Shrub:
Combine the blueberries and sugar in a nonreactive container and mix well; refrigerate for 3 to 4 days.
Add the balsamic vinegar, mix well, and allow to sit for 4 days longer.
Strain the fruit from the shrub and discard the fruit; refrigerate the shrub for a final 4 days before using.
Make the cocktail:
Combine the bourbon, Cocci Americano, Blueberry Shrub, hibiscus syrup, lemon juice and bitters in a cocktail shaker over ice and shake until chilled.
Add to an old-fashioned glass and top with the splash of soda water. Garnish with the mint sprig.