Blue Eyed Recipe

Chill glass

Place a coupe or highball glass in the freezer for at least 10 minutes, or fill with ice water while you prepare the cocktail.

If using egg white for texture, perform a dry shake first: add vodka, blue curaçao, lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify.

Add ice to the shaker (enough to fill about two-thirds) and shake again for 10–15 seconds until the shaker is cold to the touch and the contents are well chilled (or if you didn't use egg white, just add ingredients and ice and shake 10–15 seconds).

Strain the shaken cocktail into the chilled glass over fresh ice (if serving on the rocks) or strain into the glass without ice for a coupe presentation.

Top gently with 2 oz club soda to add a light effervescence, pouring slowly over the back of a bar spoon to preserve the foam if egg white was used.

If using edible shimmer, sprinkle a small pinch (about 1/4 tsp) on top and gently stir once to distribute; this will give a subtle pearlescent sheen to the surface.

Prepare the glass rim (optional): spread a little lemon juice on a small plate, dip the rim of the glass into it, then dip into blue sugar to frost the rim.

Float or clip a lemon wheel on the rim or lay it atop the glass. For a showy presentation, thread the lemon wheel onto a cocktail pick and rest it across the top of the glass.

Serve immediately while cold and effervescent. Advise drinkers to stir lightly before sipping if shimmer was added so the effect is distributed through the cocktail.