Ingredients
5 ounces vodka, preferably Tito’s
3 tablespoons light agave nectar
1 pound fresh wild blueberries, frozen, plus more for serving
1 tablespoon packed tarragon leaves, plus sprigs for serving
Preparation
Puree vodka, agave, and blueberries with 1 cup crushed ice (or small ice cubes) in a blender, adding cold water a few tablespoons at a time, until thick and smooth. Add tarragon leaves; puree just until finely chopped. Serve with whole berries and tarragon sprigs.
