Happy Cinco de Mayo all! Leave it to America to adopt another country’s holiday as an excuse to drink tequila and eat tacos. As if we ever really need an excuse to do either of those things anyway? It also cracks me up that most Americans mistakenly believe today to be Mexico’s Independence Day which is actually September 16th. But hey, I’ll play along! Pass me a marg! And preferably this spicy blueberry one!
In the Blueberry Fire Margarita I combine the usual margarita ingredients of tequila, triple sec, and lime juice with muddled blueberries and a jalapeño-infused simple syrup for a unique twist. In this case I used a bottle of Cabo Wabo Blanco. I actually got to visit Cabo Wabo a couple years ago while on vacation in Cabo San Lucas and had one of the funnest Sunday Fundays I can remember. Whenever I drink Cabo Wabo tequila now I'm reminded of gorgeous beaches, infinity pools, and perfect sunny weather. And probably way too many shots. But who doesn't want to reminisce about that?!
Start by making your jalapeño-infused simple syrup. Bring ¼ cup of water to boil in a small saucepan. Add sliced jalapeño and ½ cup sugar and stir until the sugar dissolves. Turn down the heat and simmer about 5 minutes. Remove from heat and let cool. I usually place the simple syrup in Tupperware in the fridge overnight to really let the jalapeño taste develop, but if you want to use it for a marg the same day just wait at least 30 minutes. Add your simple syrup, lime juice, blueberries, tequila, and triple sec to a shaker. Muddle the blueberries then add ice, shake, and strain into a glass with ice. Garnish with a lime wheel, jalapeño slice, and some fresh blueberries if you wish. Cheers! I hope your Friday tequila hangovers aren't too severe! 😉
- 1.0 oz jalapeño-infused simple syrup
- 1.0 oz fresh lime juice
- 2.0 oz blanco tequila
- 1.0 oz Cointreau/triple sec
- 5-6 blueberries
- lime wedge, jalapeño slice for garnish
- Jalapeño-infused simple syrup: Bring ¼ cup of water to boil in a small saucepan. Add sliced jalapeño and ½ cup sugar and stir until the sugar dissolves. Turn down the heat and simmer about 5 minutes. Remove from heat and let cool. Refrigerate overnight if possible. (If needed same day refrigerate at least 30 minutes - 1 hour).
- Add simple syrup, lime juice, tequila, triple sec, and blueberries to shaker.
- Muddle blueberries.
- Add ice, shake, and strain into a glass with ice.
- Garnish with lime wedge, jalapeño slice, and more blueberries if you wish.
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