Blueberry Elderflower Paloma
In a shaker, combine tequila, grapefruit juice, and blueberry syrup. Add ice and shake for about twenty seconds. Run a small wedge of grapefruit around the outer edge of a rocks glass. Pour pink salt onto a plate and carefully roll the edge of the glass in the salt. Add ice to glass and strain the cocktail into the glass. Top off with rose lemonade and gently stir.

Blueberry Syrup
In a saucepan, combine water and sugar. Bring to a boil and drop in the blueberries. Cook until sugar has dissolved; remove from heat and allow to cool. Blend if desired and pour into a clean jar. Refrigerate for up to one week.