• 2½ lbs fresh blueberries, divided
• 1 liter dry gin

Special Equipment

• container for infusing
• fine mesh strainer
• 1 liter-sized glass bottle

1. Freeze fresh blueberries thoroughly for 2-3 hours
2. Divide the amount of blueberries in half, placing one part into a container for the infusion, leaving the remaining blueberries in the freezer
3. Add gin, making sure that the fruit is completely submerged.  Cover and store at room temperature for 3 weeks; there is no need to refrigerate
4. After 3 weeks, strain through a fine mesh strainer and pour (the partially-infused gin) over the second half of frozen blueberries
5. Let the mixture sit for about 3 more weeks.  You'll know your infusion is ready when the gin tastes like juicy blueberries. Strain again through a fine mesh strainer and bottle
6. Store at room temperature and enjoy with Kevin Martin's Blueberry Thrill cocktail!