- 1 1/2 ounces gin (Tanqueray No. 10)
- 5 candied blueberries
- Cup of fine white sugar
- Tonic water
- Ice cubes
First prepare your candied berries. Whisk the egg whites so they are no longer stringy and paint onto the berries using a pastry brush. Roll berries in the sugar to coat evenly. Place on parchment paper or silpat mat until dry and set.