Like the other cocktails on Saltie Girl’s menu, the Blueberry is named for its flavor profile. But that one-word descriptor doesn’t do this serves-two cocktail justice: It’s fruity, floral, and just a little bit smoky, with a zippy brightness that makes it match winningly with tinned seafood.

The drink’s base is a blanco tequila infused in-house with hibiscus blueberry tea. (Saltie Girl sources their blend from The Republic of Tea.) To balance the acidic lime juice with a bit of sweetness, an agave syrup diluted with equal-parts water is introduced. Just a quarter ounce of mezcal is enough to leave a smoky imprint, and the completed drink is topped with elderflower tonic for extra floral flavor.

At the seafood restaurant just off Newbury Street, the drink is served in a large, fish-shaped vessel with two garnished rocks glasses on the side for sharing. If you don’t happen to own an oversized glass fish, you can certainly substitute a standard pitcher. Or, as general manager Lehena Leplus suggests, you can cut out the sharing glass altogether and count it as one stiff but refreshing drink.

“It can be for one, too,” she says. “No pressure.”

Blueberry
3 ounces blueberry hibiscus tea-infused tequila*
2 ounces lime juice
1½ ounces agave syrup (diluted 1:1 with water beforehand)
¼ ounce mezcal
2-3 ounces elderflower tonic
2 mint sprigs, for garnish
2 edible orchids, for garnish (optional)

Add tequila, lime juice, agave syrup, and mezcal to a shaker filled with ice and shake until chilled. Double strain into a large serving glass filled with ice. Top with tonic. Serve alongside 2 rocks glasses filled with ice, each garnished with an edible orchard (optional) and a mint sprig.

*Blueberry Hibiscus Tea-Infused Tequila (makes 750 ml)
1 750ml bottle blanco tequila
4 bags blueberry hibiscus tea

Add teabags to tequila in bottle or a container and seal. After 20 minutes, remove teabags and discard. Keeps indefinitely.