TEXAS BLUEBONNET
Derick Fickle | F&B Manager | Embassy Suites San Marcos
Ingredients
2 oz Still Austin Gin 1 oz Blueberry Syrup 1 oz Lemon Juice 3-4 Dashes of Lavender Bitters (I used Scrappy’s Bitters) 1-2 Dashes of Foaming Bitter’s (I used Fee Brothers) Blueberries Mint
Instructions
1.Chill your coupe/martini glass. In a shaker tin, add gin, blueberry syrup, lemon juice and lavender bitters 2. 3.Add ice and shake tin vigorously for 15-20 seconds. 4.Strain out ice, leaving our cocktail in the shaker. 5.Add 1-2 dashes of foaming bitters to shaker. 6.Dry shake viciously for 10-15 seconds. 7.Strain with a Hawthorn strainer into chilled coupe glass. Garnish with blueberries and mint sprig (wake that mint up). 8. 9.Serve or enjoy! Cheers!
Atrium Hospitality | Food & Beverage
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