100g| 3.5oz | 1 cup freshor frozen and defrosted blueberries
2tbspsimple syrup or 1 tbsp sugar
4tbsp fresh lemon juicefrom one large lemon
100ml| 1/3 cup + 1 tbspgin
2dashes Angostura Bittersoptional
lemon peel to serve
Put the blueberries, lemon juice, simple syrup (or sugar) in a glass or measuring jug and muddle with the back end of a rolling pin (or a muddler).
Add the muddled blueberries into your shaker.
Add the gin, bitters and egg white and shake vigorously to foam up the egg white. Be careful as the egg white will expand and your shaker might leak.
Add plenty of ice into your shaker and shake for 30 seconds.
Strain the cocktail into two rocks glasses filled with ice. Decorate with a slice of lemon peel.
If you want a really smooth cocktail, strain the muddled blueberries and extract the juice before adding to your shaker.For a reverse dry shake:Shake your cocktail with plenty of ice first. Strain the cocktail and discard the ice. Add the strained cocktail back into the shaker and shake again without any ice - this creates a more foamy 'head' on your drink.