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Millie Tang’s blueberry and thyme Collins

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Try out this refreshing blueberry cocktail recipe this weekend, it makes for an easy and delicious beverage.

  • Makes1
  • Cook time10 minutes
  • Prep time5 minutes, + cooling time
Millie Tang’s Blueberry and thyme Collins


  • 50ml dry gin
  • 30ml lemon juice
  • Ice cubes, to serve
  • Soda water, to serve
  • Blueberry and thyme skewer, to decorate

Blueberry and thyme syrup

  • 1 cup (220g) caster sugar
  • 1/2 x 125g punnet blueberries
  • 8 lemon thyme sprigs or thyme sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the blueberry and thyme syrup, place 1 cup (220g) caster sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, until the sugar dissolves (do not boil).
  2. Step 2

    Add blueberries. Simmer for 5 mins or until the blueberries soften, pressing the blueberries to release their juices. Remove from heat and stir in the thyme. Set aside to cool completely. Strain through a fine sieve into an airtight jar and discard the solids.
  3. Step 3

    Place the gin, lemon juice and 20ml blueberry and thyme syrup in a tall glass with ice cubes. Top with soda and gently stir to combine. Decorate with the skewer.

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