Photos & recipe by Tory Morrison
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This bright purple drink is perfect for warmer weather and backyard hangs. Make this Blueberry Margarita for your next gathering, or make a trio of margaritas for your guests to try with our charred pineapple & jalapeno marg and charred grapefruit & Aperol marg. Pair them with these Carne Asada street tacos or BBQ “pulled pork” vegan BBQ sammies.
How to Make
Blueberry & Mint Margaritas
Ingredients
Main Ingredients
- Ice
- 16 ounces Reposado tequila
- 8 ounces Triple Sec
- 8 ounces blueberry mint syrup (recipe below)
- 8 tablespoons of Tajin or flaky sea salt
- 2-4 juiced limes, plus more for garnish
Blueberry Mint Syrup
- 8 ounces frozen blueberries
- 4 sprigs mint plus more for garnish
- 1 cup sugar
- 1 cup water
Materials
- Enamel Pot
- 2-Tone Enamel Tumbler Cups
Instructions
- Using an enameled stock pot heat blueberries, mint, sugar, and water until boiling.
- Blend until smooth, strain, then simmer for 5 minutes. Let cool.
- Mix tequila, Triple Sec, blueberry mint syrup, and lime juice in a pitcher. Chill.
- Rim glasses with lime wedge, dip in Tajin/salt.
- Fill glasses with ice, and pour in the margarita mixture.
- Garnish with mint sprig and salt-coated lime wedge.
ABOUT
Tory is a commercial and lifestyle photographer and designer based in Salt Lake City, Utah. Her expertise includes photography, videography, creative direction, and design, delivering inspired and timeless visuals. Outside of work, Tory enjoys gardening, exploring the mountains, and hosting dinner gatherings. She also loves traveling and capturing the beauty of new places.
