It’s getting very close to the end of the summer season. Sadly, this also means the end of fresh berry season. We suggest you fill the fridge with organic blueberries while they can still be found at the farmers market and your local grocery store. This way, you can enjoy blueberry lavender cocktails and this blueberry lemongrass margarita for as long as possible.
My favorite season is definitely summer. For many reasons including sunshine, lake days and fresh fruit cocktails. But I’m also a fan of autumn. Watching the leaves change colors, the chilly nights and warming cocktails.
As we reach the end of this summer season, I find myself rushing to enjoy the last bits of fresh berries while I still can. Which is exactly how this blueberry lemongrass margarita came to be.
As I was making a batch of lemongrass syrup, I was thinking about different drinks to use it in. It was really, really, really good in the strawberry hibiscus cocktail (which is one of my favorites from the summer). I wanted to use the syrup in another berry cocktail and my fridge happened to have a large container of blueberries.
I thought about using vodka for the drink but changed my mind because I wanted to use blueberry vodka and I didn’t have any on hand. I thought about using rum and making a mojito but I didn’t want to go to the garden (lazy, yes). Finally I settled on tequila. Because you can never go wrong with a margarita.
I skipped the orange liqueur normally called for in a margarita recipe and instead let the lemongrass take its place. Lemongrass has a subtle citrus flavor along with a little bit of spicy. It works really nice in this drink without overpowering the blueberries or the tequila.
- 8 to 10 blueberries
- ½ fresh squeezed lime
- 1½ ounces silver tequila
- 1 ounce lemongrass syrup (adjust to taste)
- Blueberries for garnish
- Optional: Margarita salt
- If desired, rim a rocks glass with lime and dip in margarita salt. Fill with ice.
- In a cocktail shaker, muddle the blueberries with fresh squeezed lime juice.
- Add tequila and lemongrass syrup with ice.
- Shake and strain into the ice filled rocks glass.
- Garnish with blueberries.
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