Blueberry Patch Recipe

Muddle Blueberries

Place 0.5 cups fresh blueberries into a cocktail shaker. Add 0.5 oz simple syrup and 0.75 oz fresh lemon juice. Using a sturdy muddler, press and twist until the berries are broken down and release juice (about 15–20 seconds). Aim for a pulpy, jammy mixture but not completely liquefied.

Build the Cocktail

Add 2 oz gin (or vodka) to the shaker with the muddled blueberries. If using, add 0.5 oz elderflower liqueur and 0.25 oz blueberry liqueur or crème de cassis for extra color and floral/sweet depth. If you want a frothy texture, add 0.5 egg white now.

Dry Shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 15 seconds to emulsify and create foam.

Shake with Ice

Add about 1 cup of ice to the shaker. Seal and shake vigorously for 12–18 seconds until the outside of the shaker feels very cold and the mixture is well chilled. This chills, dilutes, and integrates the berry solids.

Double Strain

Prepare a chilled coupe or Collins glass. Double strain the cocktail through a fine-mesh strainer into the glass to remove berry pulp and seeds. If serving on the rocks, fill a rocks glass with fresh ice and strain over the ice.

Top with Soda

Gently top the cocktail with 1.5 oz club soda to add brightness and effervescence. Stir once lightly with a bar spoon to combine without deflating foam (if present).

Garnish and Serve

Thread 4 fresh blueberries onto a small skewer and place across the rim or float on the foam. Add a lemon wheel or twist on the rim. Serve immediately.