Blueberry Recipe

Combine the blueberries, 1 tablespoon water, and 1 teaspoon sugar (if using) in a small blender or food processor.

Blend until smooth, about 20–30 seconds. If you prefer a very smooth purée, pass it through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids.

Allow purée to cool slightly if you used warm/frozen berries; set aside about 1.5 tablespoons for one cocktail (the recipe quantities are scaled for 1 serving / adjust proportionally).

Chill a margarita or coupe glass in the freezer for 5–10 minutes or fill with ice while preparing the drink.

Rub the lime wedge around the glass rim, then dip the rim into a shallow plate of coarse salt to coat evenly. Tap off excess.

In a cocktail shaker, add the blanco tequila (6 tbs), blue curaçao (2 tbs), triple sec (1 tbs), fresh lime juice (2 tbs), simple syrup (1 tbs), and the blueberry purée (about 1.5 tbs).

Fill the shaker with ice (enough to nearly fill), cap, and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well chilled.

If using a purée that may clog the strainer, double-strain through a fine mesh into the prepared glass to ensure a smooth texture and remove any pulp or ice shards.

Thread 4–6 fresh blueberries on a cocktail pick or skewer and rest on the rim (or float them in the drink).

Optionally, express a lime peel over the top for aroma, then drop the wedge into the drink or place on the rim.

Serve immediately while cold. Stir gently before drinking if the purée has begun to settle.