If you prefer a sugared rim, rub a lemon wedge around the rim of a coupe or martini glass and dip the rim into the superfine sugar placed on a small plate. Set the glass aside to dry for a minute.

Combine ingredients

In a cocktail shaker, add Wheatley vodka (2 oz), Cointreau (1/2 oz), fresh lemon juice (3/4 oz), and blueberry syrup (1/2 oz).

Add ice and shake

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–18 seconds, until the shaker is very cold and the exterior is frosty. This chills and dilutes the cocktail to the right balance.

Fine strain

Double-strain the cocktail into the prepared chilled coupe or martini glass using a hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Garnish

Thread 3–4 fresh blueberries onto a cocktail pick and rest across the rim, or float a lemon twist/lemon wheel on the surface. Serve immediately.

Optional: Homemade Blueberry Syrup

Combine 1 cup blueberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Cook for 6–8 minutes, mashing some berries with the back of a spoon, until the mixture is syrupy and the berries have released their color and flavor.

Remove from heat, stir in 1/2 tsp lemon zest if using, and let cool slightly. Strain through a fine mesh sieve into a jar, pressing on solids to extract syrup. Discard solids. Chill before using; syrup will keep refrigerated for up to 10 days.

Measure 1/2 oz of this syrup per cocktail as noted in the Cocktail section.

Notes & Tips

Adjust sweetness: if your blueberries are very sweet or your syrup is strong, reduce blueberry syrup to 1/4 oz and taste; if you prefer sweeter, increase to 3/4 oz. For a brighter cocktail, add up to 1/4 oz more lemon juice.

Batching: to make a batch for 8 servings, multiply the cocktail ingredient amounts by 8 and stir or shake in larger batches, keeping the same ice-to-liquid chill and dilution goals.