Blueberry Spiked Lemonade Recipe
Tito's vodka with lemonade, real blueberry syrup and blueberries with sugar rim.
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Ingredients
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Cocktail
Garnish & Rim
Optional Blueberry Syrup (makes ~3/4 cup)
Method
Cocktail
- 1
Prepare glass and rim
Run the lemon wedge around the rim of a highball glass (or Collins). Pour the tablespoon of granulated sugar onto a small plate and dip the wet rim into the sugar to create an even sugar rim. Set the glass aside.
- 2
Muddle blueberries
Place 10 of the fresh blueberries into a cocktail shaker. Add the fresh lemon juice, simple syrup, and blueberry syrup. Use a muddler to gently crush the blueberries until they release juice but still have some texture (about 10–12 firm presses).
- 3
Build the cocktail
Add Tito's vodka, cold lemonade, and ice to the shaker (use about 1/2 cup ice). Secure the lid and shake vigorously for 10–12 seconds to chill and integrate flavors.
- 4
Strain and finish
Fill the prepared glass with fresh ice (about 1 cup). Double-strain the shaken mixture into the glass using a Hawthorne strainer and a fine mesh strainer to remove solids for a smoother drink. Top with an extra splash (about 0.25 oz) of blueberry syrup if you want richer color or sweetness.
- 5
Garnish
Skewer 4–6 blueberries on a cocktail pick or float them on top. Add a lemon wheel on the rim or floated in the drink. Serve with a straw.
Optional Blueberry Syrup
- 6
Combine 1 cup blueberries, 1/2 cup sugar, and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves, bring to a gentle simmer, and cook 5–7 minutes until berries have burst and mixture has slightly thickened.
- 7
Remove from heat, mash the berries gently to release more juice, then let cool 5 minutes. For a smoother syrup, strain through a fine mesh sieve pressing solids to extract liquid; discard solids. Stir in 1/2 teaspoon lemon juice. Cool completely before using. Store refrigerated up to 10 days.