Blue Ribb Recipe

Blue Ribb Cocktail

1. 1

   Prepare glass

   If serving over ice, fill a Collins or highball glass with 4 ice cubes and set aside. If serving straight up (no ice), chill a coupe or martini glass in the freezer for 5–10 minutes.

2. 2

   Combine cocktail ingredients

   In a cocktail shaker, add 2 oz gin, 0.5 oz blue curaçao, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz egg white (if using), and 2 dashes Angostura bitters.

3. 3

   Dry shake (if using egg white)

   If you included the egg white, seal the shaker and shake vigorously without ice for 15 seconds. This emulsifies the egg white and creates a frothy texture.

4. 4

   Shake with ice

   Add 6 ice cubes to the shaker, re-seal, and shake hard for 12–15 seconds until the shaker is cold to the touch and the outside is frosty.

5. 5

   Strain and top

   If serving over ice: double-strain the cocktail into the prepared Collins/highball glass over the 4 ice cubes. Top with 1 oz club soda (pour gently to preserve foam). If serving straight up: double-strain into the chilled coupe or martini glass.

6. 6

   Garnish and finish

   Garnish with a lemon twist or a lemon wheel. For an extra visual flourish, thread 4–6 fresh blueberries onto a cocktail pick and rest it on the glass rim or float them in the drink. Serve immediately.

7. 7

   Notes on balancing

   Blue curaçao adds sweetness and citrus-orange notes; adjust the simple syrup by +/- 0.25 oz if you prefer drier or sweeter. Omit egg white for a clearer, lighter drink; keep the dry shake and vigorous iced shake steps if you do include it to ensure a silky foam.