Blueberry Lemon Drop Recipe

Combine blueberries, sugar, water, and lemon zest in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until blueberries have softened and sugar has dissolved.

Remove from heat and let steep 5 minutes to extract extra lemon flavor. Mash berries lightly with a spoon or muddler to release juices.

Strain the syrup through a fine-mesh sieve into a container, pressing solids to extract liquid. Discard solids and let syrup cool to room temperature. Refrigerate if not using immediately (keeps 1 week). Yield: about 3 oz syrup.

Prepare the glass (optional sugar rim)

If rimming, rub a lemon wedge around the cocktail glass rim and dip into coarse sugar to coat. Set glass aside.

Dry shake (if using egg white)

In a cocktail shaker, add vodka, fresh lemon juice, blueberry-lemon syrup, triple sec and egg white. Shake vigorously without ice for 15 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker (about 1 cup). Shake hard for 12–15 seconds until shaker is very cold and the outside is frosty.

Double-strain the cocktail into the prepared chilled coupe or martini glass using a Hawthorne and fine-mesh strainer to remove ice shards and any solids.

If not using egg white, add all liquid ingredients and ice to the shaker and shake 12–15 seconds, then strain into glass.

Thread 3–4 fresh blueberries on a cocktail pick or float them in the drink and add a lemon wheel or twist on the rim.

Serve immediately. Estimated single serving volume is ~5–6 oz. Enjoy responsibly.