Bayou Margarita Recipe

Make the syrup

Combine 1 cup blueberries, 1/2 cup granulated sugar, and 1/2 cup water in a small saucepan over medium heat. Stir to dissolve sugar, bring to a gentle simmer, and cook 6–8 minutes until berries break down and mixture thickens slightly.

Strain and cool

Remove from heat. If you prefer a smooth syrup, press the mixture through a fine-mesh sieve into a jar, using the back of a spoon to extract as much liquid as possible. Discard solids. Stir in 1/4 tsp lime zest if using. Let cool to room temperature. Syrup will thicken as it cools. (Yields ~6 oz; store refrigerated up to 10 days.)

Prepare the glass

On a small plate, mix 1 tsp smoked salt with 1 tsp coarse salt. Moisten the rim of a rocks or coupe glass with a lime wedge, then dip the rim into the salt mixture to coat. Fill the glass with fresh ice if serving on the rocks, or leave chilled and ice-free if serving straight up.

Build and shake

In a cocktail shaker, add 2 oz mezcal, 1 oz fresh lime juice, 0.75 oz blueberry syrup, 0.5 oz orange liqueur, and 3 dashes Hot Lanta bitters. Add a handful of ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well chilled.

Strain

Double-strain the cocktail into the prepared glass (over fresh ice if desired) using a Hawthorne and fine mesh strainer to remove ice shards and any syrup solids.

Garnish and finish

Garnish with a lime wheel or wedge and skewer 3–4 fresh blueberries on a pick if desired. For added smoky aroma, express a lime peel over the drink and run it around the rim, or briefly torch a small piece of lime zest over the glass to release oils (optional). Serve immediately.