Blueberry Mint Rye Lemonade

Just in time for summer, it’s a Blueberry Mint Rye Lemonade recipe made with WhistlePig PiggyBack Rye. Mixologist Phil Armijo and host Julie Smith are downing these perfect for poolside-sipping cocktails in our latest episode. Julie shares some interesting facts about lemonade’s role in medieval history, while Phil gives facts about the history behind WhistlePig PiggyBack. 

Step 1: Cut lemon in half & juice lemon into the shaker.

Step 2: Break up mint sprig and add to shaker.

Step 3: Add 1/2 cup blueberries.

Step 4: Add 1 oz simple syrup.

Step 5: Muddle ingredients in shaker.

Step 6: Add 2oz WhistlePig PiggyBack Rye Whiskey. 

Step 7: Add half a tin of crushed ice.

Step 8: Shake vigorously.

Step 9: Add ice to glass & strain drink over ice.

Step 10: Garnish with mint.


  • 2oz WhistlePig PiggyBack Rye Whiskey
  • 1 Juiced Lemon
  • 1 oz simple syrup
  • 1/2 cup blueberries (plus more for garnish)
  • 5-10 fresh mint leaves
  • ice