Tap Atlantic Blueberry Lit Recipe

Prepare

Chill a Collins or highball glass by filling it with ice and setting aside.

If using fresh blueberries, place the 0.5 oz blueberries (about 8–10 small berries) in a mixing glass or shaker and muddle gently until broken down but not pulverized to release juices. If using blueberry puree, measure 0.5 oz and skip muddling.

Add vodka (2 oz), blueberry liqueur (0.75 oz), blue curaçao (0.5 oz), fresh lemon juice (0.5 oz), simple syrup (0.5 oz), the muddled blueberries or puree (0.5 oz), and egg white (0.5 each, optional) into the cocktail shaker.

Dry shake (no ice) vigorously for 10–15 seconds if using egg white to emulsify and create a froth. If not using egg white, skip the dry shake.

Add a generous handful of ice (about 1 cup cubed) to the shaker. Shake vigorously for 10–15 seconds until well-chilled.

Discard the ice from the chilled glass and fill it with fresh ice (cubed).

Double-strain the cocktail into the prepared glass using a cocktail strainer and a fine mesh strainer to remove blueberry solids and ice shards. This will produce a smooth, lightly purple-blue liquid.

Top gently with club soda (about 2 oz) to give a light effervescence; pour slowly over the back of a spoon if you want to preserve froth from the egg white.

Add 2 dashes of Angostura bitters on top of the froth or surface; the bitters will create aromatic highlights and a pretty pattern if swirled.

Skewer 4 fresh blueberries on a cocktail pick and rest across the rim of the glass or drop them into the drink.

Float a lemon wheel on the rim or slide it onto the glass. Add a small sprig of mint tucked behind the lemon for aroma.

Serve immediately with a straw and a napkin. Advise guests to stir lightly to incorporate the soda before sipping.