Blueberry Margarita

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.