Blueberry Mint Margaritas
Take a bounty of blueberries and muddle them with bright green leaves of mint, twisting these two summer flavors together. Then add a squeeze of lime, a shot or two of orange liqueur and of course a splash of gently aged tequila. Now you’ve got a perfect partner ready to tackle the heat!
Equipment
- cocktail shaker
- Muddler
Ingredients
- For the margaritas:
- 12 to 14 fresh mint leaves
- ¾ cup blueberries, fresh plus more for garnish
- 3 tablespoons simple syrup (see attached recipe)
- 6 tablespoons freshly squeezed lime juice, about 2 to 3 limes, divided
- ½ cup good tequila
- ¼ cup Cointreau
- 1 cup ice, plus more for serving
- 2 tablespoons raw sugar
- 1-½ tablespoons kosher salt
- For the simple syrup:
- 2 cups water
- 3 cups sugar
Instructions
- To make the margaritas:
- Toss the mint and the blueberries into a tall cocktail shaker. Crush the mint and berries together with a muddler.
- Add the simple syrup and 4 tablespoons of the lime juice.
- Pour in the tequila along with the Cointreau then top off with 1 cup of ice.
- Place the lid tightly on the shaker and mix, shaking vigorously until the cocktail is well mixed and very cold.
- Pour the remaining 2 tablespoons of the lime juice into a shallow bowl or saucer. Whisk the raw sugar and kosher salt together in a shallow bowl. Run the rim of each glass in the lime juice then in the sugar and kosher salt, coating the rim.
- Fill the glasses with ice, taking care to not knock off the sugar and salt from the rim.
- Pour the margarita through the strainer of the shaker into the each glass. To garnish, skewer additional blueberries on a cocktail pick and serve.
- To make the simple syrup:
- Pour the water into a small saucepan, stir in the sugar. Warm over medium heat, stirring occasionally until the sugar has completely dissolved. Keep refrigerated.
Notes
Keep a batch of simple syrup in your fridge - it's perfect to have on hand when making cocktails or a glass of sweet ice tea!