Berry Drop Recipe

Combine and steep

Place 1 cup fresh or frozen blueberries in a clean glass jar. Pour 12 oz huckleberry vodka over the berries, making sure they are fully submerged.

Seal the jar and let it steep at room temperature for 24 hours for a light infusion, or up to 72 hours for a stronger blueberry flavor. Gently swirl the jar once or twice a day to encourage extraction.

After steeping, strain the vodka through a fine mesh sieve or cheesecloth into a clean container, pressing the berries gently to extract liquid. Discard solids. Bottle and refrigerate. Yield will be roughly 16 oz infused vodka; use 3 oz per cocktail.

Chill a coupe or martini glass in the freezer or with ice and water while you prepare the cocktail.

Add 3 oz blueberry-infused huckleberry vodka, 0.75 oz Cointreau, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup to a cocktail shaker.

Fill the shaker with about 6 pieces of ice (enough to nearly fill the shaker).

Dry shake (no ice) briefly for 5–7 seconds to integrate flavors, then add ice and shake vigorously for 10–12 seconds until the shaker is very cold and slightly frosted. This helps marry the citrus and liqueur with the vodka and creates a silky texture.

Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any small fruit particles.

Thread 6 fresh blueberries on a small cocktail pick or skewer and rest across the rim of the glass, or float them in the center of the drink.

Place one dried lemon wheel on the surface or clip it to the rim for aroma and visual contrast. Optionally express a lemon twist over the drink and discard or tuck it in as an additional aromatic element.

Serve immediately. Recommend pairing with light seafood or a mild cheese for seasonal menus.