Mixologist Matthew Carson's signature cocktail is made even sweeter with a sprinkling of icing sugar.
1 ounce blueberry vodka
3/4 ounces Frangelico
One egg white
1 1/2 ounces of white cranberry juice
1 heaping tablespoon frozen blueberries
Powdered confectioners sugar
Add frozen blueberries to a shaker filled with ice, then shake well to crush the berries. Add the remaining ingredients and again shake vigorously. Strain the liquid through a sieve into a chilled martini glass. Over top, shake the icing sugar through a fine sieve, then heat with a crème brûlée torch until the sugar starts to brown slightly. Garnish with a skewer of fresh berries.