Flamingo Skyline Recipe

Prepare glass

Place a coupe or chilled martini glass in the freezer for 5–10 minutes or fill it with ice water while you mix the cocktail to properly chill it.

Optional blueberry muddle

If you want a more intense fresh blueberry flavor and a slight texture, place 3–4 fresh blueberries in the base of a shaker and gently muddle once or twice just to break skins — do not over-muddle into paste.

Combine ingredients

Add the gin (2 oz), Martini Extra Dry vermouth (0.5 oz), fresh lemon juice (0.5 oz), blueberry syrup (0.75 oz), and Angostura bitters (2 dashes) into the cocktail shaker. Add a generous scoop of ice (enough to nearly fill the shaker).

Shake

Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the exterior is frosted — this both chills and dilutes the cocktail properly.

Prepare glass (finish)

If you chilled the glass with ice water, discard the ice water now and quickly dry or leave chilled.

Double-strain and serve

Double-strain the cocktail through a fine-mesh strainer into the chilled coupe or martini glass to remove ice shards and any blueberry solids from the optional muddle. This yields a clear, silky drink with a pale pink/blue hue depending on syrup and berries used.

Garnish

Express the oils of a lemon twist over the drink by holding the twist skin-side down about 3 inches above the glass and giving it a quick pinch, then run the twist around the rim and drop it into the cocktail. Optionally skewer 2 fresh blueberries and rest on the rim.

Serve

Serve immediately while cold. Sip and enjoy the bright citrus and blueberry notes balanced by the dryness of vermouth and the herbal/spiced accents from the Angostura bitters.