Blueberry Lemonade Cocktail Recipe

Nothing says summer quite like a cold drink with fresh fruit and citrus.

This blueberry lemonade cocktail blends sweet berries with bright lemon for a crisp, refreshing flavor you can enjoy any time.

It’s simple to make, uses easy-to-find ingredients, and honestly, it looks as good as it tastes.

I love how the blueberries add a natural sweetness, while the lemon keeps things light and tangy.

It’s a balanced drink that works for a lazy afternoon or a small get-together.

You don’t need fancy bartending skills, either—just a few minutes and you’re set.

You can tweak it to your liking—make it a bit sweeter, dial up the tartness, or toss on extra garnish for some color.

If you end up making it all season, well, I wouldn’t blame you.

Blueberry Lemonade Cocktail Recipe

This drink is one of my favorites because it mixes the sweet taste of blueberries with the tart punch of fresh lemon juice.

Vodka brings a smooth kick, and if you throw in some mint or basil, it gets even fresher.

Serve it over ice for a single glass, or scale it up for a pitcher if you’ve got friends coming by.

Equipment

• Cocktail shaker – for mixing the drink evenly.
• Muddler – to crush fresh blueberries and release their juice.
• Citrus juicer – to get the most juice from lemons.
• Measuring jigger – for accurate pours of vodka, syrup, and juice.
• Fine mesh strainer – to remove blueberry skins and seeds.
• Highball glass – for serving over ice.
• Mixing spoon – for stirring when making a pitcher version.
• Small saucepan – if making homemade blueberry simple syrup.

I like to have these tools ready before I start, so I can work fast and keep everything cold.

Ingredients

• 2 oz vodka (plain or blueberry flavored)
• 1 oz fresh lemon juice
• 1 oz blueberry simple syrup or muddled fresh blueberries with simple syrup
• 4 oz lemonade (homemade or store-bought)
• Ice cubes
• Fresh blueberries (for garnish)
• Lemon slices or wedges (for garnish)
• Fresh mint or basil leaves (optional)
• Sparkling water or club soda (optional, for a lighter drink)

Sometimes I swap vodka for gin, rum, or even tequila if I’m in the mood for a twist.

Frozen blueberries are great as garnish and help keep the drink cold—why not?

Instructions

• Fill a cocktail shaker halfway with ice.
• Add vodka, lemon juice, blueberry syrup, and lemonade.

If you’re using fresh blueberries, muddle them in the shaker before adding the liquids.

• Shake for about 15 seconds until everything’s nice and chilled.
• Strain into a highball glass filled with ice.

Top with sparkling water or club soda if you want it lighter.

Garnish with blueberries, a lemon wedge, and maybe a sprig of mint or basil if you’re feeling fancy.

If I’m making a pitcher, I just stir everything in a big jug and chill it in the fridge before serving.

Notes

Homemade blueberry simple syrup is my go-to—it just tastes richer.

I simmer equal parts sugar and water with fresh blueberries until the berries burst, then strain and cool it down.

For a mocktail, I skip the vodka and pour in more lemonade or sparkling water.

If I want it sweeter, I add extra syrup. For more tartness, I bump up the lemon juice.

Serving in chilled glasses helps keep things refreshing, especially when it’s hot outside.

Sometimes I use frozen blueberries instead of ice cubes, so the drink doesn’t get watered down.

Tasting Notes

When I take the first sip, the fresh blueberry flavor jumps out at me. It’s sweet, but not in a cloying way.

The lemon brings in this clean, sharp edge that really balances things out.

The color? It’s a soft purple, maybe with a little pink in there. Looks pretty bright and honestly kind of inviting in the glass.

I love how the blueberries give off a natural, fruity aroma before I even taste it.

There’s this light tartness from the lemon that hits my tongue. It blends with the smooth sweetness from the simple syrup.

That balance makes it easy to drink—never feels too heavy.

Even as the ice melts, the cocktail stays refreshing.

I notice the flavor holds up from the first sip to the last, which isn’t always the case.

I really think it’s best when served super cold.