Place fresh blueberries into a cocktail shaker. Add the lemon juice, lime juice, and simple syrup. Use a muddler to press the blueberries until broken and fragrant (about 20–30 seconds).

Add spirit

Add the gin (or vodka) to the shaker with the muddled blueberry mixture.

If you prefer a perfectly smooth liquid, press the muddled mixture through a fine mesh strainer into a second container, discarding solids. Otherwise proceed with the full mixture for a more rustic texture.

Foam & Texture

Dry shake

Add the egg white (or aquafaba) and the optional orange blossom water to the shaker with the blueberry-citrus mixture. Seal the shaker and perform a vigorous dry shake (no ice) for 20–30 seconds until the mixture feels frothy and voluminous.

Wet shake

Add ice to the shaker (about 4–6 large cubes). Shake vigorously for another 15–20 seconds to chill and slightly dilute the cocktail while further stabilizing the foam.

Double strain the shaken cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh strainer to remove pulp and ice shards. The foam should sit on top of the liquid as a silky head.

Garnish & Finish

Carefully place two blueberries onto the foam or skewer them and rest across the rim. Add the thin lemon wheel or a small twist alongside the berries.

Optional: add 1 dash of Angostura or citrus bitters onto the foam and use a toothpick to create a simple design (three small dots or a gentle swirl) to enhance aroma and visual contrast.

Serve immediately while foam is fresh and stable.