- Blueberries (for garnish)
- 1 tablespoons finely grated ginger
- 6 tablespoons Toschi Blueberries (add more syrup to taste)
Time: 3 Minutes
Yield: Serves 6
- In a cocktail shaker or pitcher, muddle the mint, ginger, and Toschi blueberries.
- Divide the blueberry mixture between each glass, top with ice and the Cipriani Indian Tonic Water.
- Garnish with fresh blueberries and mint.