June 8, 2015 at 10:03 pm


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Recipe by Allison Nunis


2 oz. VEEV

1 1/2 oz. Black Pepper Liqueur

4 Blueberries

1 Wedge of Meyer Lemon Juice

Meyer Lemon Peel and Blueberry Garnish.


4 blueberries muddled with the 1 1/2 oz. black pepper liqueur (black peppercorns macerated with 1 L vodka for 3 days, then mixed 50/50 with simple syrup). Add juice of one wedge of meyer lemon, and 2 oz. of VEEV. Shake, double strain and serve up in martini glass. Use zest of meyer lemon and a blueberry to create garnish, as seen in photo. Run edge of zest along rim of glass before serving.


Meyer Lemon Zest and 1 Blueberry


Classic Martini Glass


When creating this cocktail, I wanted to keep the flavor of VEEV while playing up the idea of acai berry as a superfood – hence the addition of blueberry. This notion of superfoods, ie just consuming things that are better for you, is a sort of revolution that we see in every day life now.

The black pepper liqueur is my own addition, as I found that a spicy, slightly savory ingredient only accented the sweetness of the berries. Meyer lemon is great with all of this for the slightly sweet, yet bitter aspect it contributes.

My inspiration comes from my love of food and cooking – different ingredients coming together to create something that you would not expect, while respecting the flavors of each individual component.

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