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All Rights Reserved: A Blueberry Cocktail

Anna Thorn, bar manager of Chicago’s Boka, describes her split-base blueberry cocktail as “a little salty, a little sweet and a little nutty–the best of everything in one cocktail.” But here, you can choose your own adventure depending on which blueberry syrup you go with. Making it with fermented berry syrup balances out the earthy agave notes. Or try it with the salted berry syrup and the salinity complements the sherry’s nuttiness.


  • 1/2 oz. reposado tequila
  • 1/2 oz. mezcal
  • 1/2 oz. Pasubio amaro
  • 1/2 oz. palo cortado sherry
  • 1/2 oz. fermented blueberry syrup or salted blueberry simple syrup
  • Tools:mixing glass, barspoon, strainer
  • Glass:small rocks
  • Garnish:flowers, preferably white


Combine all of the ingredients in a mixing glass over ice. Stir, then strain over ice. Garnish.

Fermented Blueberry SyrupIn an airtight jar, combine 1 cup of blueberries and 2 Tbsp salt. Allow to sit for 2-3 days. Pour into a blender and blend with 1 1/2 cups of 1:1 simple syrup. Add salt to taste. Strain into a separate container.

Salted Blueberry Simple Syrup (Alternative to Fermented Syrup Method)Blend 1 cup of chilled blueberries with 1 cup of cold 1:1 simple syrup. Strain. Add salt to taste.

*Either option gives you plenty of leftover syrup and will keep for two weeks in a refrigerator. Pro-tip: Mix with soda water for a refreshing no-alcohol drink.

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