Tinkle On The Blower Recipe

Cocktail

1. 1

   Prepare blueberry purée (if not pre-made)

   Place 1/3 cup fresh or frozen blueberries and 1 tablespoon simple syrup in a blender or small food processor. Pulse until smooth. If you prefer a very smooth purée, strain through a fine mesh sieve to remove skins. Yield ~3/4 oz per cocktail; reserve extra in refrigerator.

2. 2

   In a cocktail shaker, add the fresh mint leaves and 0.5 oz simple syrup. Gently muddle the mint with a muddler or the back of a spoon just to release the aromatic oils — do not over-muddle to avoid bitterness.

3. 3

   Add the Monopoloowa vodka (2 oz), Cointreau (1/2 oz), fresh lime juice (3/4 oz), pineapple juice (1 oz) and blueberry purée (3/4 oz) into the shaker with the muddled mint.

4. 4

   Fill the shaker with ice (preferably large cubes) until about 2/3 full. Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the ingredients are well integrated.

5. 5

   Fill a rocks glass or a short Collins-style glass with crushed ice (about 1 cup). Double-strain the cocktail into the prepared glass using a Hawthorne strainer and, if desired, a fine mesh strainer to remove mint fragments and blueberry solids.

6. 6

   If you prefer a slightly fizzy, lighter cocktail, top with 1 oz club soda and gently stir once to combine. Otherwise skip the soda.

7. 7

   Garnish with 3–4 blueberries speared on a cocktail pick or scattered on top, a lime wheel on the rim, and a small sprig of fresh mint slapped between your hands to release fragrance and placed on top.

8. 8

   Serve immediately with a short straw. Encourage the drinker to lightly stir as they sip to keep the purée integrated.