Wasatch Blueberry Recipe

Make the syrup

Combine 1 cup blueberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve the sugar and break down the berries, about 5–7 minutes.

Once berries have softened and the liquid is tinted deep purple, remove from heat and smash the berries with a spoon or potato masher to release more juice (careful — hot).

Stir in 1 tablespoon fresh lemon juice. Let the syrup cool for 10–15 minutes.

Strain the mixture through a fine-mesh sieve into a jar or bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cool completely before using. Syrup can be refrigerated up to 7 days.

If rimming the glass, pour 1 tablespoon sugar onto a small plate. Rub the glass rim with 1/2 tablespoon lemon juice, then dip rim into sugar to coat. Set glass aside.

Fill a cocktail shaker halfway with ice.

Add 2 oz vodka, 0.75 oz fresh lemon juice, 0.75 oz blueberry syrup, and 0.5 oz elderflower liqueur (if using) to the shaker.

Shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled.

Fill the prepared glass (collins or highball) with fresh ice.

Strain the shaken mixture into the glass over ice.

Top with about 2 oz club soda (adjust to taste) and gently stir once to combine.

Garnish with 4–6 fresh blueberries skewered on a pick and a lemon wheel or twist on the rim.

Serve immediately.