A fruity, elegant twist on the classic gin sour. This cocktail combines homemade blueberry syrup with gin and fresh lemon, topped with a silky foam that makes it feel like something special.

About this recipe

This blueberry gin sour is a riff on the classic gin sour, made with gin, homemade blueberry simple syrup, fresh lemon juice, and egg white for foam. It’s tangy and balanced, and looks beautiful with that frothy top.
A traditional gin sour balances sweet, tart and the egg white creates a lovely silky foam. This version adds blueberry syrup for color and fruity depth. The blueberries complement the juniper in gin really well, especially with bright lemon to tie it all together.
If you love fruity gin sours, you might also enjoy my raspberry gin sour or elderflower gin sour. For a blueberry cocktail without the foam, try my blueberry sage cocktail.

Key ingredients and why

London Dry Gin: A juniper-forward gin works best here. The botanical notes pair beautifully with blueberry and lemon without fighting for attention.
Blueberry simple syrup: This brings the fruity flavor and gorgeous purple-blue color. You’ll need to make this ahead so it has time to cool.
Fresh lemon juice: The “sour” in gin sour. Always use fresh, never bottled. You’ll need about half a lemon.
Egg white: Creates that signature silky foam on top. Use half an egg white per drink. For a vegan version, substitute 1/2 oz (15 ml) aquafaba (the liquid from a can of chickpeas, just make sure it’s unsalted).

Method

Fill a coupe glass with ice and set aside to chill while you make the cocktail.

Add the gin, blueberry syrup, lemon juice, and egg white to a cocktail shaker. Shake vigorously for about 15 seconds without ice. This “dry shake” emulsifies the egg white and creates better foam.

A close-up of a hand pouring a frothy pink Blueberry Gin Sour from a shaker into a coupe glass on a wooden table. The drink has a foamy top and some bubbles, with a striped cloth blurred in the background.

Shake with ice until chilled, then dump the ice from the coupe glass. Strain the cocktail into the chilled glass.

Tips

Make the syrup ahead. Your blueberry syrup needs to be completely cool before using, so make it at least an hour in advance (or keep a batch in the fridge).
Don’t skip the dry shake. Shaking without ice first is what creates that thick, silky foam. It emulsifies the egg white properly before the ice dilutes and chills the drink.
Try other fruit syrups. This same method works beautifully with raspberry syrup or even rosemary syrup for a more herbal twist.
Swap gin for vodka if you prefer a more neutral spirit. You’ll get a blueberry vodka sour that’s just as delicious.
Add a sugar rim for a little extra sparkle. Run a lemon wedge around the rim and dip in sugar before making the drink. Add some freeze-dried blueberry powder in the sugar too for color and flavor.

Related recipes

For more ideas, browse all my gin cocktail recipes.