I recreated Fleming’s four-ingredient Blueberry Lemon Drop Martini and found one simple trick that makes it indistinguishable from the restaurant version.

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At Fleming’s they made a blueberry-lemon vodka cocktail that looks simple but kinda sneaks up on you. I love how citrus vodka (Absolut Citron or similar) and a ribbon of blueberry syrup or blueberry puree turn bright lemon into something almost electric.

People trade Blueberry Lemon Cocktail Recipes online like they’re secrets, and every bar seems to claim the best Blueberry Lemon Drop Martini. I wanted to see if that fuss was real, so I messed with it at home and wow, it does exactly what you’d hope and then something more, kind of sharp and a little dangerous.

Ingredients

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Clean, zesty spirit; brings alcohol and bright lemony notes, no nutrients.
Fresh sour punch, high in vitamin C, low calories, makes drink tart.
Sweetener made from sugar and water, adds sweetness, empty calories.
Fruitiness and color, some antioxidants from berries, mostly sugar though.
Puree gives texture, natural fruit sugars and fiber, makes it thicker.
Together they balance sweet and sour, alcohol masks some flavors.
Treat it like a dessert drink, enjoy small portions, not a health drink.
Lemony bite from zest or vodka gives brightness and aromatic oils.
Sugar ramps sweetness fast, can spike blood sugar in sensitive people.
Add fresh berries for fiber and visual pop, works great.

Ingredient Quantities

1 1/2 oz citrus vodka (Absolut Citron or similar)

1 oz fresh squeezed lemon juice

1/2 oz simple syrup

1/2 oz blueberry syrup or blueberry puree

How to Make this

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1. Stick your cocktail glass in the freezer or fill it with ice water to chill while you prep the drink.

2. Fill a shaker about two thirds full with fresh ice.

3. Pour in 1 1/2 oz citrus vodka, 1 oz fresh squeezed lemon juice, 1/2 oz simple syrup and 1/2 oz blueberry syrup or blueberry puree.

4. If you used blueberry puree, mash it a little in the shaker with the back of a spoon before adding ice so the flavor loosens up.

5. Cap the shaker and give it a good, hard shake for 10 to 15 seconds until the outside of the shaker gets frosty.

6. Dump the ice from your chilled glass and strain the cocktail into it; if you used puree, double strain through a fine mesh so it isnt gritty.

7. Taste it quick, if it feels too tart add a splash more simple syrup, if too sweet a tiny squeeze more lemon will fix it.

8. Garnish simply with a thin lemon wheel or a couple blueberries on a pick if you want, but the drink stands on its own.

9. Serve right away while it is ice cold, cuz that bright lemon and blueberry combo is best fresh.

Equipment Needed

1. Cocktail shaker (cobbler or Boston)
2. Jigger or measuring shot glass
3. Citrus juicer or handheld reamer
4. Fine mesh strainer for double straining
5. Bar spoon or long spoon for stirring and mashing puree
6. Muddler or sturdy spoon to loosen blueberry puree
7. Ice scoop or tongs and plenty of fresh ice
8. Chilled cocktail glass (coupe or martini)
9. Paring knife and cocktail pick for lemon wheel or blueberry garnish

FAQ

What vodka should I use?

Use a citrus vodka like Absolut Citron for the brightest lemony pop, but plain vodka plus a lemon twist works fine too. If you want less bite pick a smoother, mid-priced bottle, you wont need to overthink it.

How do I make blueberry syrup or puree?

For syrup simmer equal parts fresh or frozen blueberries and sugar with a splash of water until berries burst, mash, then strain if you want it smooth. For puree just blitz the berries with a little water and strain if you want no seeds. Cool and refrigerate, lasts about 10 to 14 days.

What's the simple syrup ratio and any quick swaps?

Classic simple syrup is 1:1 sugar to water, heat until sugar dissolves. You can swap with agave or honey for flavor, but taste and use less honey cause it's sweeter.

It's too tart or too sweet how do I fix it?

Too tart add a bit more simple syrup or blueberry syrup. Too sweet add more fresh lemon juice or a splash of soda. Small adjustments, taste as you go.

Can I make these ahead or batch them for a party?

You can premix the cocktail without ice and keep it chilled up to 24 hours in a sealed container. Better idea is to batch the base (vodka, lemon, syrups) and shake with ice per drink for best texture and chill.

Any easy garnishes or serving tips?

A sugar rim, lemon wheel and a few fresh blueberries look lovely. Serve in a chilled coupe or martini glass and double strain if you used puree so there's no pulp in the glass.

Blueberry Lemon Drop Cocktail Recipe Substitutions and Variations

Citrus vodka: use plain vodka plus 1/4 oz triple sec or a lemon twist, swap for limoncello for a sweeter lemon hit, or try gin for a more herbal cocktail.
Fresh squeezed lemon juice: bottled lemon juice works in a pinch, lime juice gives a tarter edge, or use 3/4 oz lemon concentrate diluted with a little water.
Simple syrup: replace with honey syrup (1:1 honey and warm water), agave nectar, or maple syrup for a richer flavor.
Blueberry syrup/puree: muddle fresh blueberries with a bit of sugar, thin blueberry jam with warm water, use frozen blueberry purée, or try a blueberry liqueur like creme de myrtille.

Pro Tips

1) Chill like crazy. Stick your glass, and if you got the room, the shaker, in the freezer for a few minutes. Use fresh, hard ice in the shaker not half melted stuff, it chills faster and gives better dilution.
2) If you go puree route, blitz it smooth then double strain through a fine mesh or cheesecloth so the drink isnt gritty. A quick muddle with a spoon before the ice will free more flavor, but always strain extra solids out.
3) Taste and tweak in tiny steps. Start with less sweetness than you think, then add small splashes of syrup till it sings, or a tiny squeeze more lemon if it needs a lift. A pinch of salt can also make the blueberry pop, just be careful.
4) Little presentation hacks matter. Express a lemon peel over the drink to get the oils on top, or pop a couple frozen blueberries on a pick so the garnish chills the drink without watering it down. Serve immediately, it loses its bright edge fast.

Blueberry Lemon Drop Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I recreated Fleming's four-ingredient Blueberry Lemon Drop Martini and found one simple trick that makes it indistinguishable from the restaurant version.

Servings

servings

Calories

170

kcal

Equipment: 1. Cocktail shaker (cobbler or Boston)
2. Jigger or measuring shot glass
3. Citrus juicer or handheld reamer
4. Fine mesh strainer for double straining
5. Bar spoon or long spoon for stirring and mashing puree
6. Muddler or sturdy spoon to loosen blueberry puree
7. Ice scoop or tongs and plenty of fresh ice
8. Chilled cocktail glass (coupe or martini)
9. Paring knife and cocktail pick for lemon wheel or blueberry garnish

Ingredients

1 1/2 oz citrus vodka (Absolut Citron or similar)
1 oz fresh squeezed lemon juice
1/2 oz simple syrup
1/2 oz blueberry syrup or blueberry puree

Directions

Stick your cocktail glass in the freezer or fill it with ice water to chill while you prep the drink.
Fill a shaker about two thirds full with fresh ice.
Pour in 1 1/2 oz citrus vodka, 1 oz fresh squeezed lemon juice, 1/2 oz simple syrup and 1/2 oz blueberry syrup or blueberry puree.
If you used blueberry puree, mash it a little in the shaker with the back of a spoon before adding ice so the flavor loosens up.
Cap the shaker and give it a good, hard shake for 10 to 15 seconds until the outside of the shaker gets frosty.
Dump the ice from your chilled glass and strain the cocktail into it; if you used puree, double strain through a fine mesh so it isnt gritty.
Taste it quick, if it feels too tart add a splash more simple syrup, if too sweet a tiny squeeze more lemon will fix it.
Garnish simply with a thin lemon wheel or a couple blueberries on a pick if you want, but the drink stands on its own.
Serve right away while it is ice cold, cuz that bright lemon and blueberry combo is best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.