Is it just me, or are you also gasping at the fact that it’s May already?! Wasn’t it just Christmas? I’m still getting used to writing “2015” on things.
Still, I’m not complaining. May means beach-worthy weather is on the way. May means longer days of sunlight. May means Cinco de Mayo, and oh my Mexican-food-loving stars, do I love Cinco de Mayo.
Since you can’t have Cinco de Mayo without margaritas, I’m rushing to get this recipe to you. After all, you’re going to need the weekend to taste-test and perfect it.
(Well, actually, you won’t. It’s really easy to make, but feel free to still use the “trial run” excuse to down several oversized margarita glasses’ worth. See, I’ve got your back.)
This recipe ups the ante on the typical margarita by adding in pineapple juice and blueberry simple syrup. It might not seem like a huge revelation, but together those ingredients packs in a real flavor-punch that will treat your taste-buds.
Give it a go for Cinco, as a TGIF celebration libation, at your next girls’ night, or whenever the hell you feel like it because you deserve a drink, dammit. No matter when you wind up making it, make sure you take a picture and tag #hostthetoast on Instagram or Twitter so I can see what you’re sippin’!
- ½ cup sugar
- 1 cup water
- 1 cup fresh blueberries, plus more to garnish
- 3 cups pineapple juice
- 1 cup white or silver tequila, or more to taste
- ¾ cup freshly squeezed lime juice
- ½ to 1 cup blueberry simple syrup
- Kosher salt, for rimming
- Lime wedges, to garnish
- To start, make the blueberry simple syrup. In a medium saucepan over medium heat, combine the sugar and water and stir until the sugar has completely dissolved. Add in the blueberries and bring the mixture to a boil. Reduce the heat to a simmer and continue to cook until the blueberries have let off their juices and are easily mashed with a spoon, about 5 minutes.
- Strain out the solids and reserve the syrup. Refrigerate until cooled and ready to use.
- Dip the rims of your glasses into the lime juice and then into the kosher salt, turning to coat. Set aside.
- In a large pitcher, combine the pineapple juice, tequila, and remaining lime juice, and stir well to combine. Place blueberries and ice in each glass and fill ¾ of the glass with the pineapple mixture. Slowly pour 1-2 tablespoons of the blueberry simple syrup down the inside of each glass, allowing it to settle on the bottom slightly to create the gradient. Garnish with lime wedges and serve.
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