2-4dashesPechauds bitters(Angostura will work in a pinch but will lack the subtly of Pechauds, which I really love with the blueberry here)
2small sprigsfresh rosemaryfor garnish
Instructions
Pre-chill two coupe glasses.
In a cocktail shaker, muddle the frozen blueberries and rosemary leaves into the gin—they’ll break apart easily. Add the bitters and a cup or so of ice. Shake vigorously until ice cold and frosty.
Strain into the chilled glasses. Garnish with the rosemary sprigs and drop the extra frozen berries into the bottom.