Lavender Blueberry Breeze Recipe

Combine sugar and water in a small saucepan over medium heat.

Add fresh or frozen blueberries and bring mixture to a gentle simmer, stirring to dissolve the sugar.

Once simmering, reduce heat to low and add the dried culinary lavender buds (or fresh sprigs) and lemon zest if using. Simmer for 6–8 minutes, smashing the blueberries gently with the back of a spoon to release color and flavor.

Remove from heat and let the syrup steep for 15 minutes for a pronounced lavender aroma without becoming soapy. Taste and adjust steep time if necessary (less time for more subtle lavender).

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on solids to extract liquid. Discard solids. Let cool to room temperature, then refrigerate. Refrigerated syrup keeps about 10–14 days.

Muddle

In a cocktail shaker, add 4 fresh blueberries and the lemon juice. Gently muddle just enough to release blueberry juices but not to pulverize the berries (about 4–6 light presses).

Build

Add Tito's Vodka, 0.75 oz lavender-blueberry simple syrup, and a few ice cubes to the shaker.

Shake

Shake vigorously for 10–12 seconds until the shaker is cold to the touch and well chilled.

Strain

Fill a collins or highball glass with crushed ice. Double-strain the cocktail into the glass to remove pulp and blueberry seeds (use a Hawthorne strainer and a fine-mesh sieve).

Top

Top the drink with about 2 oz chilled soda water (adjust to taste) and stir gently once with a bar spoon to integrate.

Finish & Garnish

Thread 2–3 fresh blueberries onto a cocktail pick and rest on the glass, add a lemon wheel on the rim, and tuck a small sprig of fresh lavender beside it. Optionally express a lemon twist over the drink and discard or drop it in for extra aroma.

Serve immediately while cold and fizzy.