The blueberry is in the spotlight in this cocktail punches the mixologist Gabrielle Panaccio. Mix the berries with tiki syrup, lime juice, curacao and white rum for a festive and colorful cocktail!
Chicha morada (drink of the Incas)

3 ears of purple maize
1 cinnamon stick
3 cloves
4 dried plums
The peel of an entire pineapple
4 L (16 cups) of water
1 pineapple, diced
Put all the ingredients in a large cauldron and add the 4 liters of water.
Boil for an hour.
Allow the mixture to cool.
Filter the mixture and add sugar. Put the diced pineapple in the bottom of the glasses and add the chicha morada.
25 blueberries (approximately), pureed
3/4 oz (22.5 ml) tiki syrup
22.5 ml (3/4 oz) of lime juice
15 ml (1/2 oz) blue curacao
45 ml (1 1/2 oz) of white rum
Put all the ingredients in a shaker and add ice cream.
Shake 5 to 8 seconds and serve in an old-fashioned glass with a skewer of blueberries and lime wedges for decoration.

15 mL (1 tablespoon) maple syrup
15 ml (1/2 fl oz) of blue curacao
15 ml (1 tablespoon) lemon juice
90 ml (3 fl oz) of white rum
Ice cubes
125 ml (1/2 cup) club soda
Some fruits to choose to decorate
Shake all ingredients except club soda and fruit. Pour into a glass and top with club soda. Decorate with fresh fruit (blueberries, peaches, etc.).