Cointreau Orange Liqueur Cocktail Recipe

Cook and puree

Place the blueberries, water, and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to break down and release juice, about 4–5 minutes. Remove from heat and let cool slightly.

Transfer the cooked blueberries to a blender or use an immersion blender and process until smooth. If you prefer a very smooth purée, strain through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much purée as possible. Cool to room temperature before using.

Chill glass

If desired, chill a highball or Collins glass by filling it with ice water while you prepare the cocktail. Discard the ice water before serving.

Shake base ingredients

In a cocktail shaker, add 1.5 oz Cointreau, 0.75 oz fresh lime juice, 1 oz blueberry purée, and 0.25 oz simple syrup (only if your purée is tart or you prefer a sweeter drink). Add a handful of ice (about 4–6 large cubes). Secure the lid and shake vigorously for 10–12 seconds until well chilled.

Strain into glass

Fill the chilled highball/Collins glass halfway with fresh ice. Double-strain the shaken mixture into the glass to remove pulp and small ice shards. (If you did not make purée and are using store-bought, still shake briefly with ice and strain.)

Top with Red Bull

Gently top the cocktail with 4 oz chilled Red Bull. Stir once gently with a bar spoon to integrate the energy drink without flattening the bubbles.

Garnish and serve

Skewer 4–6 fresh blueberries on a cocktail pick and rest it across the rim, or float the blueberries and a lime wheel in the drink. Add a mint sprig if desired. Serve immediately with a straw.