Today’s “Wine Mocktail of the Day” is a toast to my sweet P, my precious niece, Portia, on her birthday. As she isn’t quite ready for cocktail toasting, we raise our glass with a special cocktail just for her. Happy birthday beautiful girl, you have always been amazing. I can’t wait to see what the next year will bring for you. #cheers

 Blueberry Basil Smash
Ingredients:
2 pints fresh blueberries
½ cup lemon juice (juice of 2 large lemons (or Meyer lemons)
1 large bunch of basil (about 30 basil leaves)
½ cup of sugar
½ cup of water
Seltzer or sparkling water (or Prosecco for the party parents)
Glassware: Either a rocks glass with crushed ice or a Champagne coupe or flute

Preparation: Add sugar, water, 1 pint of blueberries and zest of 1 lemon to a saucepan set over medium heat. Stir to combine. As the syrup heats use a muddler or the back of a wooden spoon to mash the berries, helping them breakdown and release their juices. Bring to a low boil, then continue to stir until the syrup is thick and rich. Let cool slightly then pour through a mesh strainer into a jar and set aside until ready to use. Cut the lemons in half and juice them into a separate container, set aside until ready to use.

To make the mocktail in the rocks glass, add 3 or 4 basil leaves to the bottom of the glass and muddle lightly (smash lightly with a muddler or the handle of a wooden spoon.) Then add crushed ice, 1-ounce lemon juice, 1-ounce blueberry syrup, and top with seltzer. Garnish with 4 or 5 fresh blueberries.

To make the mocktail in a flute, add 10 basil leaves to the bottom of a cocktail shaker and muddle lightly. Fill the shaker with ice, 4-ounces of lemon juice, and 4-ounces of syrup. Shake vigorously until very, very cold. Strain evenly into 4 flutes and top with seltzer and a few blueberries.