Blueberry Aviation

  • 112g of Bombay Sapphire gin
  • 28g of Drillaud blueberry liqueur
  • 14g of crème de violette
  • 22g of lemon juice, freshly squeezed
  • 20g of blueberry concentrate
  • 22g of organic bergamot juice


  1. Combine Gin, blueberry liqueur, crème de violette, lemon juice, bergamot juice, and blueberry concentrate in cocktail shaker that is filled with ice.
  2. Shake well and strain into Nick and Nora (or coupe) garnished with a lemon twist and Toschi candied blueberry.

Garnish: Toschi blueberries

About This Recipe

A light cocktail made with gin, blueberry liqueur, blueberry syrup, crème de violette, and lemon juice. Part of canned (RTD) lineup.

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