Oxford Elixir Recipe

Build and chill

Fill a highball or Collins glass with cubed ice to chill while you prepare the cocktail. If you prefer a stirred, slightly stronger serve, use a rocks glass instead and reduce ginger beer to 60 ml.

Muddle blueberries (optional for fresh brightness)

Place 6 fresh blueberries in a mixing glass or shaker and gently muddle once or twice to release some juice and aroma. Muddling is optional if your blueberry cordial is intensely flavored.

Combine spirits and citrus

Add the dark rum (60 ml), elderflower liqueur (15 ml), blueberry cordial (20 ml), and fresh lime juice (15 ml) to the mixing glass or shaker with the muddled blueberries (if used). Add 2 dashes of ginger bitters.

Shake

Add ice to the shaker, cap, and shake vigorously for about 10 seconds to combine and chill the ingredients. If you did not muddle fresh blueberries, you can simply roll the ingredients between two tins (no ice) briefly then add ice and shake once.

Strain and top

Discard the ice from the chilled serving glass and fill it with fresh ice. Double-strain the shaken mixture into the glass (use a fine strainer if you muddled) to remove solids. Top gently with 120 ml chilled ginger beer, pouring over the back of a spoon if you want to preserve effervescence.

Finish

Gently stir once with a bar spoon (about 3–4 rotations) to integrate the ginger beer without flattening it.

Thread 4 fresh blueberries onto a small pick or skewer and rest it on the rim, or simply drop the blueberries into the drink. Add a lime wheel or wedge to the rim. Optionally spear a piece of crystallized ginger onto the pick for extra aroma.

Serve immediately while ginger beer is fizzy. Provide a straw or stirrer and advise guests to stir gently before drinking if the cordial has settled.