Blueberry-Lavender Gin Fizz (Patriotic Blue Spritz)

How to Make Blueberry-Lavender Gin Fizz (Patriotic Blue Spritz)

1. 1

   Step 1: Make the blueberry-lavender simple syrup

   Combine blueberries, sugar, water, and dried lavender in a small saucepan over medium heat. Bring to a gentle simmer, mashing the berries with a spoon, and cook 6–8 minutes until the sugar dissolves and the mixture is fragrant and richly colored. Remove from heat and let steep 10 minutes for stronger floral flavor.

   For this step

   • 1 cupFresh blueberries (for syrup)
   • 1/2 cupGranulated sugar
   • 1/2 cupWater (for syrup)
   • 1 tspDried culinary lavender
   
2. 2

   Step 2: Strain and cool the syrup

   Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing solids to extract as much liquid as possible. Discard solids, cool to room temperature, then refrigerate briefly until chilled (or use ice bath to speed cooling). You should end up with roughly 1/2 cup of syrup.
   
3. 3

   Step 3: Shake the cocktail base

   Into a cocktail shaker pour the gin, chilled blueberry-lavender syrup, and fresh lemon juice; add egg whites if using. Dry-shake (no ice) 8–10 seconds to emulsify, then add ice and shake vigorously another 12–15 seconds until well chilled and frothy.

   For this step

   • 1 cupGin
   • 1/2 cupFresh lemon juice
   • 4 large egg white(s)Large egg whites (optional; or substitute 1.5 tbsp aquafaba per cocktail)
   • 2 cupsIce (for shaker and glasses)
   
4. 4

   Step 4: Strain and top with soda

   Double-strain the mixture into four highball or Collins glasses filled with fresh ice to remove any berry solids and create a silky texture. Top each glass with about 2–3 oz (60–90 ml) soda water, stirring gently once to combine and preserve the froth.

   For this step

   • 1 1/2 cupsSoda water (to top)
   • 1 handful and 4 twistsFresh blueberries and lemon twists (for garnish)
   
5. 5

   Step 5: Garnish and serve

   Garnish each cocktail with a few fresh blueberries and a lemon twist; add a small lavender sprig or mint if desired for aroma. Serve immediately — the drink will hold its pretty blue color while bubbly and fresh.
   

1. Combine blueberries, sugar, water, and dried lavender in a small saucepan over medium heat. Bring to a gentle simmer, mashing the berries with a spoon, and cook 6–8 minutes until the sugar dissolves and the mixture is fragrant and richly colored. Remove from heat and let steep 10 minutes for stronger floral flavor.
2. Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing solids to extract as much liquid as possible. Discard solids, cool to room temperature, then refrigerate briefly until chilled (or use ice bath to speed cooling). You should end up with roughly 1/2 cup of syrup.
3. Into a cocktail shaker pour the gin, chilled blueberry-lavender syrup, and fresh lemon juice; add egg whites if using. Dry-shake (no ice) 8–10 seconds to emulsify, then add ice and shake vigorously another 12–15 seconds until well chilled and frothy.
4. Double-strain the mixture into four highball or Collins glasses filled with fresh ice to remove any berry solids and create a silky texture. Top each glass with about 2–3 oz (60–90 ml) soda water, stirring gently once to combine and preserve the froth.
5. Garnish each cocktail with a few fresh blueberries and a lemon twist; add a small lavender sprig or mint if desired for aroma. Serve immediately — the drink will hold its pretty blue color while bubbly and fresh.