Signature Cocktail | Blueberry Sonata

Need the perfect summertime cocktail for your 4th of July festivities?  Paula Le Duc has you covered with this delicious Blueberry Sonata, the latest addition to our signature cocktail series!  Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.


Paula Le Duc, Josh Gruetzmacher | Snippet & Ink


Blueberry Sonata


tritan coupe glass
Isi Whip Cannister with two N20 chargers
• 3/4 oz. bar syrup
• 12 blueberries (muddle well)
• 3/4 oz. lemon juice
• 2 oz. gin

Directions: Muddle blueberries, add ice; shake and strain into coupe glass. Using an Isi Whip Cannister that has been double charged with N20, top with Paula LeDuc’s house-made lemon-sage foam. Garnish with lemon sage foam; sage leaf and 3 skewered blueberries on a sword pick.

House-Made Lemon & Sage foam:

In an empty, chilled Isi Whip Cannister add:
2 large egg whites, lightly beaten
2 oz Art in the Age Sage Liqueur
1 oz. sage Simple Syrup, more to taste as needed based on personal preference (equal parts sugar, water, fresh sage leaves)
4 oz Fresh, strained Lemon Juice
Seal tightly with Isi lid
Charge with one N20 cartridge and shake hard for 10 seconds
Remove spent cartridge and then charge with a second N20 cartridge
Shake again and then let chill in refrigerator for one hour. Shake well before each use.


Josh Gruetzmacher, Paula Le Duc | Snippet & Ink Josh Gruetzmacher, Paula Le Duc | Snippet & Ink Josh Gruetzmacher, Paula Le Duc | Snippet & Ink


We’d love to see your creations! Share your homemade Blueberry Sonata on Instagram and tag us @snippetandink for a chance to be featured.


Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors. 

This post contains affiliate links. 

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