Black Berry Margarita Recipe

Cook and puree

Combine blackberries and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and juices are released, about 4–6 minutes. Remove from heat and stir in 0.25 oz fresh lime juice.

Let cool slightly, then transfer to a blender or use an immersion blender to puree until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds, pressing with the back of a spoon. Yield about 3 oz. Chill until ready to use.

Prepare the glass: rub a lime wedge around the rim of a chilled coupe or rocks glass. Dip the rim into coarse salt or black lava salt to coat. If preferred, leave glass un-rimmed.

Combine ingredients: in a cocktail shaker, add 2 oz Lalo Tequila Blanco, 1 oz Cointreau, 0.75 oz fresh key lime juice, 0.75 oz jammy blackberry purée, and 0.25 oz simple syrup (only if you prefer a sweeter drink).

Add ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double strain (recommended): using a Hawthorne strainer and a fine mesh strainer, pour the cocktail into the prepared glass to remove tiny ice chips and any remaining seeds or pulp.

Coconut cream drizzle: gently warm 1 tablespoon of coconut cream so it's pourable (microwave for 5–8 seconds or stir until slightly loose). Using a spoon, drizzle a thin line or small freeform pattern over the surface of the cocktail. The white will create an attractive contrast with the deep blackberry color.

Garnish: float 1 fresh blackberry on top and perch a lime wheel or wedge on the rim.

Serve immediately: present with a short straw if desired.