Blueberries give this margarita a great tartness and beautiful color.
The best cocktail on the face of the earth—margaritas!
Am I alone in thinking that margaritas are the most delicious adult beverage? Especially frozen and with lots of salt. I typically order just plain lime margaritas (or jalapeño, because spicy drinks are SO good…), but every once in a while a fruity craving hits, and the result usually ends up on the blog.
I love the blueberries in this even more than I thought I would. Blueberries aren’t super duper sweet, and they are actually a little tart, so they work kinda, totally, perfectly paired with lime in a margarita.
Plus, the whole things turns out a rich dark blue color that is just gorgeous to look at, especially against the bright green of a lime wedge.
Like I said, I am obsessed with tons of salt with my margaritas, so I coat the rims of my cups with lots of kosher salt (and use a little agave to help it stick). But, if you’re not into that, it would also work really well with some coarse turbinado sugar, for a sweeter effect.
Also, I used frozen blueberries in these, but you could definitely use fresh! I also think this would be great with blackberries or marionberries.
- 2/3 cup frozen blueberries
- 1/3 cup silver tequila
- 2 tbsp triple sec
- 1/4 cup freshly-squeezed lime juice
- 1 to 2 tbsp agave syrup
- ice as much as you want
- kosher salt agave, and lime wedges, to garnish
- Add all of the ingredients to you elder, and blend until the ice is broken into teeny tiny pieces.
- Rub a bit of agave around the rims of your glasses, and dip in the salt.
- Pour the margaritas in to the glasses and garnish with a lime wedge.
Rachael Dart is a freelance writer and food blogger living in Seattle. After earning her BA in English from the University of Washington, she quit her short stint as a Technical Content Writer to focus on food full-time! On her food blog, Spache the Spatula, she shares recipe creations and adaptations with personality and attitude.