Note from mixologist Jonny Cimone (Farmer Brown): "The concept behind the Cointreau Ricardo was to stay close to the original, flavor-wise, while still imparting the personality of Farmer Brown. This is why I decided to serve it in a mason jar (something we've done since the beginning), as well as integrate our housemade honey jalapeño sauce into the recipe. Add some seasonal fresh ingredients, and it's a perfect compliment to a warm summer day in the City.
Add all ingredients into a cocktail shaker tin 3/4 filled with ice. Shake lightly 4-5 times then pour entire contents into an empty pint size mason jar. Top with club soda then garnish with a mint sprig and more blueberries.