- 1 ½ ounces Deep Eddy Lemon Vodka
- ½ ounce Thatcher’s Organic Elderflower Liqueur
- 1 ounce blueberry-rosemary syrup*
- 1 ounce lime juice
- 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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