Blueberry Margarita

The first time I tasted this cocktail, I thought it may become my new favorite. After having it a few times now, I am sure it is my new favorite! 🙂 It was extra-special because my husband made it with our fresh-picked Long Island blueberries. This recipe was adapted from Food and Wine, contributed by Todd Porter and Diane Cu.

Yield: Makes 1 drink

• 2 generous tablespoons fresh blueberries
• 1 generous tablespoon fresh lime juice
• 2 ounces tequila
• 1 1/2 tablespoons Simple Syrup
• a dash of Triple Sec
• Ice
• Kosher or sea salt for rimming the glass

1. Rub the rim of a rock or margarita glass with a lime wedge. Swirl the rim through a small pile of kosher or sea salt. Add ice cubes to the glass.
2. In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Let sit for a few minutes.
3. Add the tequila, Simple Syrup, Triple Sec and a handful of ice to the shaker. Add a leftover rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glass.

One Year Ago:

• Frozen Blackberry Margarita

Watermelon Sangria

This is a sweet and festive summer punch- fun for a crowd. I loved the presentation with the skewered watermelon too. This recipe was adapted from Food and Wine, contributed by Andrew Zimmerman of Del Toro Café in Chicago. Chef Zimmerman created a summer version of this traditional Spanish punch with vodka instead of brandy. Cheers to summer & Happy Fiesta Friday #24 at The Novice Gardener! 🙂

Yield: Makes 6 to 8 drinks

• 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
• 1 bottle dry white wine
• 6 ounces citrus vodka
• 4 ounces Cointreau or triple sec
• 4 ounces Citrus Syrup, recipe below
• Ice

1. Make the Citrus Syrup: Combine 3/4 cup water, 3/4 cup granulated sugar, 2 1-inch strips lemon zest, and 2 1-inch strips orange zest in a small saucepan. Cook until sugar is dissolved. Set aside to cool.
2. In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. (Makes approximately 4 cups.)
3. Add the white wine, vodka, Cointreau and cooled Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

One year ago:

• Watermelon Mojito
• Raspberry Cocktail