• Add gin, Dimmi, lemon juice, simple syrup, blueberry puree, orange bitters and egg white to a cocktail shaker (no ice!). Cap the shaker and shake 4 or 5 times (this process of dry shaking emulsifies the alcohol and egg white). Add ice, then shake again until your drink is nice and chilled. Strain into a martini glass.
• I decided not to garnish this drink because I found the pale purple foam on top to be very visually appealing. If you would like to add a garnish, you could try raw blueberries (skewered with a toothpick) or a twist of lemon zest.

To make simple syrup:

• Warm equal parts white sugar and water over medium heat (I usually do 1 cup of sugar and 1 cup of water), stirring until sugar is completely dissolved. Bring mixture to a boil, bubble for 1 minute, then remove from heat. Let cool before using.

To make blueberry puree:

• Give 1 cup of blueberries a good rinse (precise measurements are not needed here). Do not dry. Add blueberries to a small pot and warm over medium heat, stirring occasionally. Cook until blueberries have released a decent amount of juices. Remove from heat and transfer to a small food processor. Add a dab of water and process until smooth. Pour mixture through a fine mesh basket strainer into a clean bowl (you can use a spatula here to help press the liquids through strainer). Discard the solids. Let cool before using.