Tip It On Back Recipe

Cook and mash

Place 1 cup blueberries, 2 tsp granulated sugar and 2 tbsp water in a small saucepan over medium heat. Stir occasionally until the blueberries release juices and soften, about 5–7 minutes. If using frozen berries, cook 1–2 minutes longer.

Finish purée

Remove from heat and stir in 1 tsp fresh lemon juice. Transfer the mixture to a blender or use an immersion blender and blend until smooth, about 20–30 seconds. For a smoother texture, pass the purée through a fine-mesh sieve, pressing with a spatula to yield about 6–7 tbsp of purée. Let cool to room temperature (5–10 minutes).

Assemble

Fill a highball glass with about 1 cup ice cubes. Spoon 3 tablespoons of the cooled blueberry purée over the ice.

Add spirit (optional)

If making a cocktail with alcohol, pour 1.5 oz vodka over the purée and ice. Gently stir once to begin marrying the flavors.

Top with Red Bull

Slowly pour 250 ml Red Bull over the back of a spoon or down the side of the glass to preserve a slight layered effect if desired. Pour until the glass is nearly full.

Finish and garnish

Give the drink one gentle stir (1–2 rotations) to integrate some purée into the energy drink while keeping a bit of color contrast. Squeeze the lime wedge over the top, drop it in, and garnish with a mint sprig if using.

Serve

Serve immediately with a straw. Encourage the drinker to tip the glass slightly toward the back (playful reference to the name) before sipping to mix the purée fully into the Red Bull.