This blueberry margarita recipe has the sweetness of berries balanced beautifully with the lime's acidity and tequila's boldness. It's a cocktail that's both refreshing and sophisticated, with simple ingredients you can find at any grocery store. Whether you're hosting a party or treating yourself to a special drink, this recipe delivers restaurant-quality results and can be scaled easily.
Crowd-pleasing drink
If you like twists on classic drinks and you never tried this blueberry tequila drink, you're in for a wonderful surprise.
It's quick and pretty festive, with its purple-blue tone and sugar (or salt) rim.
The work or effort is minimal (similar to making a lemon martini or orange cran cocktail, and the results are fresh and fruity. You can adjust the blueberry flavor by using more or less syrup.
Depending on how many people will be drinking, and just like white wine sangria for summer gatherings or cranberry sangria for holiday parties, you can serve blueberry margaritas in different ways: directly in glasses, make several pitchers or use a dispenser.
Fresh, plump berries work best, but frozen blueberries are perfectly acceptable and often more affordable.
Testing Notes
- Strain the blueberry syrup: Strain the puree if you want a cleaner texture. Use a fine-mesh strainer to remove blueberry skins and pulp. The result is worth this extra step, and most people like it this way, in my experience.
- If you already have simple syrup and want to use it, blend it with blueberries and strain it to make the blueberry base. Or muddle a few tablespoons with some berries in each glass; it will be a cloudier drink as the fruit will remain in the glass. But just as delicious.
- Blender or shaker: I recommend the latter, but you can use the blender. Blending gives you more blueberry pulp in the drink (especially if not straining the syrup), which adds body, but makes the drink less clear.
- If you don't have a shaker, don't worry! Use a pitcher and a long spoon to mix it all by hand, like we do with the blueberry lemonade with vodka.
- Quality Tequila matters: Use 100% agave tequila for the best flavor. Silver/blanco tequila works wonderfully.
- Fresh lime juice is non-negotiable: Bottled lime juice simply can't match the bright, zesty flavor of freshly squeezed limes. Roll your limes before cutting to extract maximum juice.
- Sugar or salt rim? It's up to you. For fruity drinks, I like sugar more. Wet only the outside edge of your glass with lime, then dip it in coarse salt. This prevents the salt from falling into your drink while ensuring every sip has that perfect salty contrast.
- If possible, use large ice cubes, the ones sold for professional use. They don't melt as quickly, so the drink takes longer to dilute. That said, it will work just fine with regular ice cubes, but they will melt faster.
Process steps
- The blueberry syrup starts with a quick sauce that you can make ahead and keep in the fridge.
- Strain the syrup and keep it refrigerated if not using right away.
- Add ice first and then the rest of the ingredients. If you don't have a shaker, use a pitcher.
- I use sugar for the rim; it goes better with the blueberries. But you can also use salt.
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Blueberry Margarita
Ingredients
Blueberry Syrup (about ¾ cup)
- ½ cup fresh blueberries
- ½ cup water
- ¼ cup sugar
Make the margarita
- ½ cup silver tequila, 4 ounces
- ¼ cup triple sec, Cointreau or Grand Marnier, 2 ounces
- ¼ cup freshly squeezed lime juice, 2 ounces
- ½ cup + 2 tablespoons blueberry syrup, 5 ounces or 10 tablespoons
- lime wedge, to prepare the rim
- sugar, for rimming
- ice cubes, to serve
- extra blueberries, for garnish
Instructions
Make the blueberry syrup
- Combine ½ cup fresh blueberries, ½ cup water and ¼ cup sugar in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally, until the berries soften and burst, about 5 minutes. Lightly mash the berries with a spoon or potato masher to release more juice.
- Strain through a fine mesh sieve into a heatproof container, pressing gently on the solids. Discard the solids.
- Let the syrup cool completely before using. Keep refrigerated in a tightly closed jar.
Prepare the glasses
- Run a lime wedge around the rim of each glass. Dip the rim in sugar that has been placed on a small plate.
- Fill glasses with large ice cubes (or keep them chilled in the freezer until ready to serve).
Mix the margarita
- In a cocktail shaker or large jar, combine ½ cup silver tequila, ¼ cup triple sec, ¼ cup freshly squeezed lime juice and blueberry syrup.
- Add a handful of ice cubes, cover, and shake vigorously for 15-20 seconds until very cold.
- Pour into the prepared glasses over ice. Garnish with extra blueberries and a lime wedge. Serve immediately.
For a frozen blueberry margarita
- Blend the margarita ingredients with 1 cup ice per serving until smooth. Serve in chilled glasses.
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