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.
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.