A sweet, citrus-y, cool blue cocktail.
First, let's make the syrup. Boil the water and sugar in a small saucepan on high. Turn the heat down to medium-low and let it simmer for 2 minutes until the sugar has dissolved. Pour that stuff into a glass jar and let it cool off. You can keep your syrup in an airtight container in the fridge for up to two weeks.
Now for the actual cocktail. In a cocktail shaker, add the lemon juice, apple juice, the syrup you made, and blue curaçao. Fill the shaker with a ½ cup ice and shake it up for 30 seconds. Fill a highball glass with the remaining ½ cup of ice, and strain the shaker contents into it.
Float the sloeberry vodka on top of the cocktail and garnish it with apple slices and an orange peel.