Blueberry Margarita
A twist on a classic margarita, this drink has the sweetness of blueberries balanced with the lime's acidity and tequila's boldness. It's a cocktail with simple ingredients that can be scaled easily.
Servings 2 servings
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.
