Blueberry Lemonade Sour Recipe

Combine 0.5 cups blueberries, 0.5 oz fresh lemon juice and 0.5 oz simple syrup in a small blender or mixing glass. Purée until smooth (about 10–15 seconds). If mixture is too thick to strain, add up to 1 tsp water and pulse once more.

Strain the purée through a fine-mesh sieve into a small bowl, pressing on solids with the back of a spoon to extract as much liquid and flavor as possible. Discard solids or reserve for another use.

Taste the purée — it should be bright, slightly tart and sweet. Adjust by adding a few drops of lemon juice if too sweet or another 1/8 oz simple syrup if too tart.

Dry Shake (if using egg white)

Add 2 oz bourbon (or vodka), 1 oz fresh lemon juice, 0.75 oz simple syrup, 0.5 oz blueberry purée, and 0.5 egg white to a cocktail shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Wet Shake

Add ice to the shaker. Shake again for 10–15 seconds until well chilled and the shaker is frosty. If not using egg white, combine all liquid ingredients (including blueberry purée) with ice and shake 12–15 seconds.

Double-strain the cocktail into a chilled Collins or highball glass filled with fresh ice to remove berry seeds and ice shards.

Top gently with 2 oz club soda or a light draught beer for effervescence if desired. Stir once very gently to combine (one or two spins of a bar spoon).

Garnish with a lemon wheel on the rim and thread 4–6 fresh blueberries on a cocktail pick or drop them into the glass. Serve immediately.