Place the 12 fresh blueberries and the 3 hulled, halved strawberries into the base of a cocktail shaker or mixing glass. Add the 0.5 oz simple syrup and muddle gently until berries are broken and release juices but not completely pulverized (about 10–15 seconds). This extracts flavor and color.

Add liquids and chill

Add 2 oz Empress 1908 Gin and 0.75 oz fresh lemon juice to the shaker with the macerated berries. Fill the shaker with ice (about 1 cup) and cap.

Shake

Shake vigorously for 10–12 seconds until the outside of the shaker is cold and properly diluted. The shaking will further integrate berry flavors and chill the liquid.

Double strain

Double-strain the mixture into a chilled coupe or martini glass (use a fine mesh strainer over the Hawthorne to remove seeds and solids). If you prefer a longer, lighter drink, strain over fresh ice in a rocks glass.

Optional sparkling finish

If using, gently float 1 oz dry sparkling wine or prosecco on top by pouring slowly over the back of a spoon to preserve effervescence and create a layered appearance. This also lightens the drink and adds aromatic lift.

Garnish & Serve

Thread 3 whole blueberries on a short cocktail pick and rest it across the rim or lay it on the surface of the drink.

Slide a thin strawberry slice or small fan onto the rim or tuck it beside the blueberry pick for color contrast.

Express a lemon twist over the top of the drink to release oils, then drop it into the glass or rest on the rim for a bright aromatic finish.

Serve immediately. The gin’s indigo-violet hue (from Empress Gin) will combine with the macerated berry juices to produce a vibrant purple-pink cocktail.