Cucumber, Soju, and Blueberry Shrub Cocktail

Ingredients

• 1 cup blueberries 
• 12  cucumber english ( 3 in. long)
• 500 ml japanese shochu chilled
• 0.3 cup sugar 
• 0.3 cup rice vinegar 

Equipment

• sauce pan

Directions

1. Make blueberry shrub: Bring vinegar, sugar, and 1/2 cup water to a boil in a small saucepan. Stir in berries.
2. Let cool, then chill airtight at least 4 hours and up to 1 week.
3. Fill 4 tall glasses one-third full with ice; arrange cucumber sticks in them.
4. Pour 1/2 cup soju into each, followed by 1/3 cup shrub (liquid and fruit). Taste, then add more shrub and a splash of club soda if you like.
5. *A liquor traditionally made from rice, soju can also be distilled from wheat, barley, tapioca, and sweet potatoes. The Japanese style is generally smooth, clean, and subtle; the Korean tends to have a fuller, stronger flavor. Find it at well-stocked grocery stores and liquor stores.