Description
A vibrant twist on the classic margarita with homemade blueberry puree, coconut cream, and lime for a sweet, tart, and tropical flavor.
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon agave nectar (or simple syrup, to taste)
- 2 ounces tequila blanco (silver tequila)
- 1 ounce coconut cream
- ¾ ounce lime juice, freshly squeezed
- ½ ounce orange liqueur (such as Cointreau or Triple Sec)
- 1–2 tablespoons blueberry puree (adjust to taste)
- Ice cubes
- Optional: Shredded coconut and lime wedges for garnish
- 2 tablespoons shredded coconut, finely ground
- 1 tablespoon coarse sea salt
Instructions
- Prepare the Blueberry Puree:
- Combine Ingredients: In a small saucepan, combine the blueberries, water, and agave nectar (or simple syrup).
- Simmer: Place the saucepan over medium heat and bring to a simmer. Cook for about 5-7 minutes, or until the blueberries have softened and released their juices. Stir occasionally to prevent sticking.
- Puree: Remove the saucepan from the heat and let it cool slightly. Once cooled, transfer the blueberry mixture to a blender or food processor. Puree until smooth.
- Strain (Optional): For an extra smooth puree, you can strain it through a fine-mesh sieve to remove any seeds or skins.
- Chill: Transfer the blueberry puree to an airtight container and refrigerate until ready to use.
- Prepare the Salted Coconut Rim (Optional):
- Grind the Coconut: Place the shredded coconut in a food processor or spice grinder and pulse until finely ground.
- Combine with Salt: In a shallow dish, combine the ground coconut and coarse sea salt. Mix well.
- Prepare the Glass: Take a lime wedge and run it around the rim of your margarita glass.
- Rim the Glass: Gently dip the rim of the glass into the coconut-salt mixture, rotating it until the entire rim is coated.
- Set Aside: Set the rimmed glass aside while you prepare the margarita.
- Make the Coconut Margarita:
- Fill the Shaker: Fill a cocktail shaker with ice cubes.
- Add Tequila: Pour in the tequila blanco.
- Add Coconut Cream: Add the coconut cream. Shake the can of coconut cream well before measuring.
- Add Lime Juice: Add the freshly squeezed lime juice.
- Add Orange Liqueur: Add the orange liqueur.
- Add Blueberry Puree: Add the blueberry puree. Start with 1 tablespoon and adjust to taste.
- Shake Well: Close the cocktail shaker tightly and shake vigorously for about 15-20 seconds.
- Strain and Pour: Strain the margarita into the prepared glass filled with ice.
- Garnish (Optional): Garnish with a lime wedge and a sprinkle of shredded coconut, if desired.
Notes
- Adjust Sweetness: Add more agave nectar or simple syrup for a sweeter margarita.
- Make it Spicy: Add a slice of jalapeño to the blueberry puree while simmering or muddle a small piece of jalapeño in the cocktail shaker.
- Use Coconut Tequila: For an extra coconutty flavor, try using coconut-infused tequila.
- Frozen Margarita: Combine all ingredients in a blender with ice and blend until smooth.
- Non-Alcoholic Version: Substitute the tequila with coconut water or sparkling water. You can also use a non-alcoholic orange liqueur substitute.
- Different Berries: Experiment with other berries, such as raspberries or strawberries.
- Batch Cocktails: Multiply the ingredient quantities by the number of servings you need. Mix everything in a large pitcher and chill until ready to serve.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 24 hours. The blueberry puree can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes