1 cup blueberries washed
1 cup loosely packed basil leaves
1 cup granulated sugar
½ cup Blueberry Dark Balsamic Vinegar
1 cup Red Barrel Aged Wine Vinegar
¾ oz blueberry basil shrub
1 oz blanco tequila
½ oz lemon juice
2 dashes celery bitters
2 oz/soda water
3 blueberries and lemon peel twist
Muddle blueberries with sugar in a quart. Coarsely chop basil and add to blueberry sugar mix. Stir in vinegars until sugar is distributed. Cover and set in fridge for five days. Stir or otherwise agitate daily. At the end of 5 days strain into another container using a fine mesh strainer or a couple layers of cheese cloth. Press or squeeze to extract all liquid from the blueberries. Store in the fridge.
Combine shrub, tequila, lemon juice, and bitters in a shaker and shake with ice.
Double strain into a glass. Top with soda water. Skewer blueberries and lemon twist and top on cocktail.