Blue Run Reflection Recipe

Prepare and chill glassware

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill it. When ready to serve, discard the ice water and place one large ice cube or ice sphere into the chilled glass.

Measure and combine

In a cocktail shaker, add 2 oz vodka, 0.75 oz blue curaçao, 0.75 oz fresh lemon juice, 0.5 oz ginger syrup, and 0.25 oz elderflower liqueur (if using).

Add ice and shake

Add approximately 1 cup of ice to the shaker (enough to fill ~3/4 of the shaker). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the contents are well-chilled and slightly diluted.

Double-strain into serving glass

Strain the shaken cocktail through a fine mesh strainer (or the shaker’s built-in strainer) into the chilled rocks glass over the prepared large ice cube. Double-straining is optional but recommended to remove small ice shards and bits of pulp.

Top with soda and stir gently

Top the cocktail with 1.5 oz chilled club soda. Gently stir once or twice with a bar spoon to integrate the soda without losing too much effervescence.

Garnish and finish

Garnish with a lemon wheel or a lemon twist perched on the rim and, if desired, a piece of candied ginger or a thin fresh ginger slice slid onto a pick and rested on the glass. Serve immediately.

Notes on balance and substitutions

If the cocktail tastes too tart, add 0.25 oz more ginger syrup or 0.25 oz simple syrup. If you prefer more floral notes, increase elderflower liqueur to 0.5 oz and reduce vodka by 0.25 oz to keep ABV moderate. For a non-alcoholic variation, omit vodka and elderflower liqueur and replace blue curaçao with a non-alcoholic blue syrup (adjust lemon and ginger syrup to taste), then top with club soda.