The Lombardi #6 (above)

1.5 ounces gin

½ ounce elderflower liqueur

½ ounce lemon juice

½ ounce simple syrup

1 ounce Bluet

Combine all ingredients except the Bluet in a cocktail shaker. Shake and strain over fresh ice. Top with Bluet.

Black and Bluet (right)

6 ounces Bluet

Two blackberries

Mint leaf

Mint simple syrup

Basil sugar

Muddle the blackberries, a mint leaf and mint simple syrup (sugar) in a shaker. Drop a pinch of basil sugar into a flute glass. Pour the Bluet into your shaker. Gently pour all contents into your flute glass. Garnish with a mint leaf sprig.


Tangled up in Bluet (below)

1 ounce Peychauds liqueur

3 ounces Putnam rye

½ ounce orange simple syrup

2 ounces Bluet

Add ice to a rocks glass tumbler. Layer the Peychauds liqueur and the Putnam Rye over the ice. Drizzle the orange simple syrup over the ice. Pour the Bluet as a float on top. Garnish with fresh blueberries.

Astrid Lium