Name: No. 10 Lemonade
Total time: 4 min
Cuisine: Cocktail
Ingredients: 12 fresh Blueberries (fresh); 60 ml Light white rum; 45 ml Lemon juice; 22.5 ml Sugar syrup (2:1); 45 ml Soda (club soda) water

No. 10 Lemonade
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Serve in a Collins glass

Ingredients:
12 fresh	Blueberries (fresh)
2 oz	Light white rum (charcoal-filtered 1-4 years old)
1 ¹⁄₂ oz	Lemon juice (freshly squeezed)
³⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 ¹⁄₂ oz	Thomas Henry Soda Water

Read about cocktail measures and measuring

Garnish: Lemon slice

How to make:

MUDDLE blueberries in base of shaker. Add next three ingredients, SHAKE with ice and fine strain into ice-filled glass. TOP with soda.

Review:

Basically a long blueberry Daiquiri.

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History:

Adapted from a drink discovered in 2006 at Double Seven, New York City, USA.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Peter McCarthy

2nd September 2024 at 17:00

Great option if you want a "lemonade" that's a little more interesting, especially on a hot day. Like most recipes that use fresh ingredients with imprecise measurements, the number of blueberries may need to be adjusted.

Barry White

5th March 2024 at 01:13

I liked a few more blueberries, little less lemon and little less sugar, but great cocktail base recipe to play with for your taste. Unfortunately, there is so much variablility in blueberry size these days, this may be better suited to measure by weight.

C.A. Mat

18th May 2023 at 03:44

I often find things a bit too sweet, so I tend to use 1:1 syrup instead of 2:1. In this case it's perfect as written; without the extra sugar it's too dry and sour. I also used this to experiment with using fresh blueberry syrup--recommended if you have it!

Timothy Saar

15th December 2022 at 20:03

Surprisingly delicious. Just the right amount of blueberry flavor. A good one to experiment with flavored sugar syrup, I found.

Jack Reid

14th February 2022 at 06:09

I'm more chemist than chef: more comfortable with recipes with bottled ingredients than the vagueries of "fresh". But we happened to have both blueberries and lemons ripe in the garden right now so I thought I'd give this a go. Very very pleased I did--it looks fantastic and it tastes just as good. Easy to make and one to be proud of.