For anyone who wants to flaunt a love of Cosmos, muddled blueberries tint this version a gorgeous hot pink. Patricia Richards developed the recipe for a spring-summer menu at Wynn Las Vegas’s Parasol Down bar at the height of blueberry season.
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8 blueberries, plus 3 blueberries skewered on a pick for garnish
2 ounces vodka
1/2 ounce St-Germain elderflower liqueur
1/2 ounce chilled white cranberry juice
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup
How to Make It
In a cocktail shaker, muddle the 8 blueberries. Add ice and all of the remaining ingredients except the garnish and shake well. Fine-strain into a chilled martini glass and garnish with the skewered blueberries.
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