Blueberry Mint Cocktail
Combine blueberries, sugar, lemon juice, mint, and 1 1/3 cups water in a medium saucepan. Cook over medium heat, stirring occasionally, until blueberries begin to pop, 8 to 10 minutes; let cool. Discard mint. Transfer mixture to a blender and process until smooth.
Strain mixture through a wire-mesh strainer into a pitcher. Stir in whiskey or mezcal, if desired. Serve over ice topped with club soda and garnished with mint.
The Daisy Buchanan Cocktail
4 c. chamomile tea
1 1/2 c. elderflower liqueur
1 1/2 c. gin
6 tbsp. fresh lemon juice
Lemon peel strips, for garnish
Combine tea, elderflower liqueur, gin, and lemon juice. Serve chilled and garnished with strips of lemon peel.
Mint Tulip Cocktail
2 c. pink cranberry juice
1 3/4 c. citrus vodka
1/2 c. St. Germain liqueur
1/4 c. fresh lemon juice, plus slices for serving
Fresh mint sprigs, for serving
Combine cranberry juice, vodka, St. Germain, and lemon juice in a pitcher.
Serve over ice with lemon slices and mint sprigs.