We found this fruity delight in Tipsy Texan: Spirits and Cocktails from the Lone Star State, bartender David Alan’s homage to the spirits culture of his home state. It’s a wonderful read – doubly so while sipping a Blue Dahlia. Alan recommends Tito’s Vodka, a Texas staple. It would also be lovely with a floral gin.
There’s a lot of herb and berry material in this drink, which is great for flavor but not so great for actually straining into a glass. This drink should be double-strained through a fine wire mesh strainer to remove bits and pieces. If you’re using a cobbler shaker, you may want to pour into a large cup after shaking, before putting it through the mesh strainer; the fruit and herb pieces tend to block the holes in the cap of the shaker.
- 2 parts Blueberry
- 4 leaves Mint
- 2 leaves Basil
- 1½ parts Vodka or Botanical gin or Gin
- ½ part Maraschino
- ½ part Lime juice
- ¼ part Simple syrup
- 1 dash Lemon bitters
Shake all ingredients with ice and double-strain into a chilled cocktail or coupe glass. Garnish with a lemon twist, a sprig of basil or mint, or some fresh blueberries.
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