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A fresh twist on happy hour!
There’s nothing like a margarita made with real, fresh ingredients, and this Blueberry Margarita is proof. We blend smooth Pantalones Tequila with our homemade Blueberry Juice, fresh lime, and a touch of agave for a cocktail that’s as vibrant in color as it is in flavor.
The blueberries bring natural sweetness and a gorgeous deep purple hue, while the lime keeps things crisp and balanced. It’s a simple, refreshing way to elevate happy hour with ingredients you can actually feel good about.
Whether you’re hosting friends or winding down after a long week, this drink comes together in minutes with a quick shake and a salted rim. It’s proof that when you start with real, whole ingredients, a great cocktail practically makes itself.
Blueberry Margarita
Ingredients
- 4 oz Pantalones tequila
- 1½ oz freshly squeezed lime juice
- 2 oz blueberry juice (see recipe below)
- 1 tbsp agave
- 3/4 oz Cointreau or another orange-flavored liqueur
- Fresh mint sprigs for garnishing
- Lime slices
- 3-4 Blueberries
Instructions
- Rim your glasses with Kosher salt by rubbing a lime wedge around the circumference of the glass and rolling the edge in Kosher salt.
- Fill a cocktail shaker halfway with ice.
- Add 4 oz Pantalones tequila, 1 ½ oz lime juice, ¾ oz Cointreau, 2oz blueberry juice, and 1 tablespoon agave to the ice-filled shaker.
- Shake for about 15 seconds.
- Add ice to your glasses and pour the blueberry margarita over ice, then garnish with sliced lime, a sprig of mint, and fresh blueberries.
Here’s how to make our fresh Blueberry Juice at home!
Blueberry Juice
Ingredients
- 1 pint blueberries
- 2 tsp lemon juice
- 1/2 cup water
- 1 tsp honey
Instructions
- Rinse the blueberries thoroughly and remove any stems.
- Combine the berries with lemon juice, 1/2 cup of water, and honey in a small saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Let the berries cook for 8 to 10 minutes, stirring and mashing them occasionally with a potato masher or a fork as they burst, release their juices, and become very soft.
- Remove the mixture from the heat and let it cool slightly.
- Pour the cooked mixture through a fine strainer. Push the mixture gently through the strainer with the back of a spoon. Let it drip naturally. Some seeds will come through the strainer, but this process helps remove most of the seeds and skin.
- Pour into a jar and refrigerate for up to a week.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
