Blueberry Lavender Lemon Drop Martini Recipe

Make lavender simple syrup (can be prepared ahead)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Add 1 to 2 teaspoons dried culinary lavender (or one tablespoon fresh). Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and steep 10 minutes. Strain out lavender and cool. Refrigerate in a sealed container for up to 2 weeks. This recipe uses 0.5 oz per cocktail.

If you prefer a slightly boozier or more complex profile, add 0.25 oz dry orange liqueur (Cointreau). This is optional and will add a subtle orange note that complements lemon and blueberry.

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz Wheatley Vodka, 0.75 oz fresh lemon juice, 0.75 oz blueberry juice, 0.5 oz lavender simple syrup, and the optional 0.25 oz orange liqueur.

Secure the shaker lid and shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted. This dilutes and chills the drink correctly.

Double-strain the mixture (through the shaker strainer and a fine mesh strainer) into a chilled martini glass to remove ice shards and any lavender or pulp solids.

Optional sugar rim: pour 1 tablespoon sugar onto a small plate. Wet the martini glass rim with 1/2 teaspoon lemon juice or water, then dip the rim into the sugar to lightly coat. Allow to set briefly before pouring the cocktail.

Float a lemon wheel or twist on the surface or hang it on the rim. Add one sprig of fresh or dried culinary lavender as an aromatic garnish, and optionally skewer 2–3 fresh blueberries on a cocktail pick and lay across the glass.

Serve immediately while cold. Provide a small napkin or coaster to catch any drips from the garnish.