Etrog Blueberry Spritz

It’s not a stretch to say that I have been waiting since the las High Holiday season to get my hands on this Sukkah Hill Etrog Liqueur. Not even a little. I didn’t know it even existed until it was too late to get my hands on a bottle. 

Was it worth the wait? Absolutely. Since Sukkah Hill is a small company with limited distribution, so I had to actually buy it from a store out of state and ship it to my house. All I can say is that I’m glad I could! 

If you’ve ever had limoncello, etrog liqueur is very similar. Actually, I say that, but I like it better because it’s more citrusy and less sugary. So, if you’re finding this recipe at the last minute, totally substitute the etrog liqueur with limoncello. I would recommend adding less blueberry maple syrup at first to account for the added sweetness. 

Now, for the funny how did I come up with the drink story. I actually made it a mocktail the first time. I had this really yummy elderflower lemon soda from Trader Joe’s and added some maple and blueberries to it for fun. And then it was so good I knew I had to try it with the etrog liqueur. The smashed blueberries didn’t quite come through the way I’d hoped in the next version, so I used blueberry maple syrup to deepen the flavor. It was way better!

It’s such a great combo and works out especially nice this year since Sukkot is “early.” Meaning, the fall weather has definitely not arrived yet. Except for the one random snow storm we got a few weeks ago, but that’s Colorado for you. 

Have you ever tried Sukkah Hill’s Etrog Liqueur? What did you make with it?

Etrog Blueberry Spritz

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Drinks
Servings 1 Drink


  • 3 – 4 Ounces Unsweetened sparkling lemon water
  • 1.5 Ounce Etrog liqueur
  • .5 Ounce Blueberry maple syrup


  • Combine the blueberry maple syrup and etrog liqueur in a cocktail beaker with ice. Stir until cold.
  • Fill a highball with crushed ice. Add the liqueur mixture and top with the sparkling lemon water.
  • Garnish with a dried lemon slice.

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