Bring gently to a simmer, crushing the berries with the back of a spoon to release juices. Simmer for 6–8 minutes until the mixture is syrupy and the berries have broken down.

Remove from heat and let cool for 5 minutes, then stir in 0.5 oz Domaine de Canton to infuse ginger notes and to slightly preserve the syrup.

Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids. Cool to room temperature before using (or chill for 10–15 minutes). Makes about 1.5–2 oz syrup.

Cocktail

Build and Shake

Add 0.75 oz blueberry cello, 0.5 oz fresh lemon juice, and 0.5 oz of the prepared blueberry-Canton syrup into a cocktail shaker filled with ice.

Shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Strain and Top

Double-strain the chilled mixture into a chilled coupe or flute (to remove tiny ice shards and any berry bits).

Top gently with 3 oz chilled Prosecco. Stir once gently with a bar spoon to integrate without losing too much effervescence.

Garnish

Thread 2–3 fresh blueberries on a pick or add a lemon twist and rest on the rim. Serve immediately.