Blueberry Gin Sour Recipe

Prepare Blueberry Puree (if not pre-made)

Combine 1 cup fresh or frozen blueberries and 1-2 tablespoons water in a blender. Blend until smooth. If you prefer a smoother texture, strain the puree through a fine-mesh sieve to remove skins and seeds. Yield: about 1 cup (8 oz).

Dry shake (if using egg white)

Add 2 oz gin, 1 oz blueberry puree, 0.75 oz house sweet & sour, 0.5 oz fresh lemon juice, 0.5 egg white (about half an egg), and 0.25 oz simple syrup (if using) to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify and create froth.

Wet shake

Open the shaker and add ice (about 6 large pieces). Seal and shake hard for 10-15 seconds until the outside of the shaker becomes very cold (dilution will chill and integrate the ingredients).

Strain

Double-strain the cocktail into a chilled coupe or rocks glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any solids from the blueberry puree for a smooth texture.

Adjust sweetness/acidity

Taste briefly and, if needed, add up to 0.25 oz simple syrup for more sweetness or 0.25 oz lemon juice for more brightness. Gently stir once if adjusted.

Float 3 fresh blueberries on the foam or surface of the drink. Garnish the rim or lip with a lemon wheel or express a lemon twist over the cocktail to release oils, then drop it in.

Serve immediately with a short straw or without. Enjoy chilled.