Blueberry-Rosemary Syrup:

  • 1 cup fresh blueberries
  • 3 tablespoons sugar
  • ⅓ cup water
  • 2 rosemary sprigs


For the blueberry-rosemary syrup: In a small saucepan over medium-low heat, simmer blueberries, sugar, water and rosemary for about 10 minutes. Fine strain into an airtight container and store in refrigerator.

For the cocktail: In a shaker with ice, add vodka, liqueur, syrup and lime juice. Shake well and strain into a glass over fresh ice. Garnish with blueberries and thyme.

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