Curbside Cocktails: Québec, THE FORAGER - Liquor.com

Andrew Whibley, the bar owner of Montréal’s Cloakroom, mixes this scotch cocktail with a blueberry shrub at Québec’s Les Laurentides.
The Forager
INGREDIENTS:
2 oz Blended Scotch
.75 oz Dry vermouth
.75 oz Blueberry shrub*
4 dashes Bittered Sling Moondog bitters
Garnish: Lemon peel, bellflower
Glass: Nick and Nora
*Blueberry shrub (makes 1 liter):
Combine 1 cup blueberries, 3 small pieces white pine, and 500 ml water in a pot. Bring to a boil. Strain. Add 250 mg sugar and 1.5 oz apple cider vinegar.
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[@bootleggregcocktailco.1049]

Wow! The editing alone had me in awe!

[@n0etic_f0x]

To be honest, if you are into making things like syrups and shrubs I have to say that pine is a very good and likely extremely easy to find addition. This applies to many pine like things like juniper as well.

[@alessoinvinoveritas9211]

for the blueberry shurb are 250 mg or g of sugar?