From The Designer's Cookbook
2 cups fresh blueberries
5.4 fl. oz clear crème de violette
2.7 fl. oz gin (or vodka, if preferred)
0.7 oz sugar
7.4 fl. oz water
Heat 0.7 oz of sugar with 0.7 fl. oz of water in a small saucepan and bring to a boil to make simple syrup. Stir until sugar has dissolved and then remove from stove and let cool.
Thoroughly wash blueberries and add to a small saucepan. Pour in a bit of water and bring to a boil. Simmer until blueberries fall apart and then pass through a fine sieve. Pour the blueberry water into a bowl and set aside. Next, rinse the sieve with the blueberry skins with 6.7 fl. oz of water to create a violet-colored liquid.
For each cocktail, add 0.6 fl. oz of gin or vodka, 1.2 fl. oz of crème de violette, 1/3 fl. oz of syrup and crushed ice to a cocktail shaker and shake for 10 seconds. Strain into a cocktail glass and fill with 0.9 fl. oz of blueberry water.