Working my way through the farmer’s market this past weekend, a big stand of fresh berries happened to catch my eye. The cherries looked to die for and the blueberries were all perfectly plump and beautiful. I had to have some.
I had just recently read a post from evil chef mom Krysta, about how to make fresh cherry margaritas. So, with that in mind, and knowing I’d be spending the day with friends, I grabbed up a whole rack of fresh cherries. And while I was at it, I figured I might as well go with a few blueberries as well.
Well, the fresh cherry margaritas turned out to be quite awesome. We drank a large batch of them last Saturday while watching the US victory over England in the World Cup (1-1 against ENG is a victory in my book). Unlike the game, these cherry margaritas were an incontestable success.
So I got to thinking I should use the blueberries for the very same thing. And that’s exactly what I did.
I didn’t have any chambord, like Krysta’s recipe calls for, so I subbed in a little triple sec instead.
And if you like a little fizz, you can always top it off with some tonic.
| ESTIMATED CALORIC INFO | |
|---|---|
| Serving Size | 1 pint |
| Calories from Protein | 2% |
| Calories from Fat | 3% |
| Calories from Carbs | 95% |
| Total Calories | 120 |
Prep time: 10 minutes
Ingredients…
- 2/3 cup fresh blueberries
- 1 1/2 fl. oz silver tequila
- 1/3 fl. oz agave nectar
- splash of triple sec
- fresh juice of half a lime
- fruit to garnish
I made these in the little pint mason jars – they’re cute, travel well, and are the perfect size for the drink.
Preparation is simple.
Wash about 2/3 cup worth of blueberries and put them into a cocktail shaker, mortar, or bowl.
Using a pestle or a wooden spoon, smash them up real good like until you’ve gotten as much juice out of them as possible.
Strain the blueberry juice through a fine sieve – it will be pretty pulpy at first. You can re-strain it a few times if you’re super anti-pulp, but I just did it once and it worked out well.
Pour the juice into one of the pint containers. It should amount to roughly what is pictured in the pint jar in the corner below.
Next, cut a lime in half and then cut that half into quarters. Squeeze out as much juice as you can from the half a lime into your pint jar.
Then add the tequila, triple sec, and agave nectar using a shot glass for measurement.
Once you have added the liquors and agave, the drink is pretty much done. The jar should roughly be just short of half-full. At this point, you can cap the pint jars and seal them up to keep in the fridge until you are ready to drink, but I wouldn’t wait more than a day or two tops.
When you’re ready to drink, remove the jars from the fridge and shake them up thoroughly so all the components are well mixed. Fill to the top with ice (crushed or solid, your choice), and if you want a little bubble to it now would be the time to top it off with some tonic.
Best if enjoyed outdoors on an empty schedule.
PS: Happy Bloom’s Day!
