Blueberry Basil Margarita

ingredients

1 clamshell fresh blueberries, rinsed

1 ½ ounces silver tequila

1 ½ ounces Cointreau 

1 ounce lime juice

¾ ounce basil simple syrup

basil leaves for garnish

salt for garnish 

lime

PREP TIME: 5 MINutes | COOK TIME: n/a | SERVINGS: 1 cocktail

1. Run a lime wedge around a glass and roll into salt. Set aside.

2. To make the simple syrup- add 1 cup water and 1 cup sugar to a small saucepan. Bring to a simmer and let simmer until sugar dissolves. Remove from heat and add in 8-10 large basil leaves and stir. Let mixture cool completely and then remove the basil leaves. (Can keep in the refrigerator for one month).

3. In a blender, add the blueberries and blend until smooth. Pour puréed blueberries into a fine mesh strainer that is set on top of a bowl. Press down with a spatula to get all of the purée out, discarding the skins. 

4. For one drink- Add 4 tablespoons of the blueberry purée, tequila, cointreau, lime juice, basil simple syrup (add more or less depending on how sweet you want it to be) and ice to a cocktail shaker. Shake for 30 seconds. Pour over crushed ice into a salt rimmed glass. Garnish with a lime wedge and fresh basil.

Enjoy y’all!