Blueberry Mint Lemon Drop Recipe

Make syrup

Combine 1 cup fresh blueberries, 1/2 cup granulated sugar, and 1/2 cup water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves and the blueberries begin to burst, about 6–8 minutes.

Remove pan from heat, add the 10 packed fresh mint leaves, and let steep for 8–10 minutes to infuse. Press lightly on the mint with the back of a spoon to release oils.

Strain the mixture through a fine mesh sieve into a jar or bowl, pressing the solids to extract as much syrup as possible. Discard solids. Let the syrup cool to room temperature, then refrigerate until cold. Yields about 6–8 oz syrup.

Prepare glass (optional sugared rim)

If you want a sugared rim, rub a lemon wedge around the edge of a chilled coupe or martini glass, then dip the rim into 1 tsp coarse sugar. Set glass aside.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz Grey Goose Vodka, 1 oz fresh lemon juice, 0.75 oz blueberry-mint syrup, 0.25 oz simple syrup (if using), and 0.5 oz egg white (optional). Seal and shake vigorously without ice for 15–20 seconds to build a frothy emulsion.

Wet shake

Add a generous handful of ice to the shaker and shake hard for 12–15 seconds until well chilled. If not using egg white, simply add ice and shake the measured cocktail ingredients until cold.

Strain

Double-strain the cocktail into the prepared chilled glass using a standard strainer and a fine mesh strainer (especially if you used egg white or the syrup has tiny solids).

Top (optional)

If you prefer a lighter finish, add a 1 oz splash of club soda on top and gently stir once to combine.

Garnish with a sprig of fresh mint tucked into the side, 3 fresh blueberries speared on a cocktail pick or floated on top, and a lemon wheel or twist on the rim.

Serve immediately. For best flavor, consume within 10–15 minutes while aromatic and chilled.