1 Rim: On a small plate mix desiccated coconut and 1 tsp powdered sugar. Moisten the glass rim with lemon juice and dip into the coconut-sugar mix to coat; chill the glass in the freezer for a minute.

2 Blueberry purée (if using fresh): Muddle 60 g fresh blueberries with simple syrup, then strain through a fine sieve to remove skins. Alternatively use ready-made blueberry syrup.

3 Combine: In a cocktail shaker add blueberry purée or syrup, vodka, lemon juice, triple sec (if using), aquafaba (or egg white) and a few ice cubes.

4 Dry shake: Seal the shaker and shake vigorously without ice for about 15 seconds to build a silky foam from the aquafaba/egg white.

5 Wet shake: Open the shaker, add more ice if needed, then shake again for 10–15 seconds until well chilled.

6 Double strain: Using a Hawthorne or fine strainer, pour the cocktail into the chilled, rimmed martini glass, leaving the largest ice shards behind.

7 Finish: Gently dust a light snowfall of powdered sugar over the foam to create the ‘snow’ effect. Float 2–3 fresh blueberries on top and add a lemon twist if desired.

8 Serve immediately: Enjoy your Blueberry Snow Martini while the foam is fresh and the rim is crisp.