Happy National Margarita Day! A day late. Have a Blueberry Coconut Margarita!!
I am a day late and a dollar short. Blame the dollar short on lotto. Don’t judge me. You don’t know my life! Blame the lateness of this Blueberry Coconut Margarita on my inability to commit to a set posting schedule.
Blame it also on my inability to hold my liquor.
Can you believe I made this margarita Sunday morning?
Can you believe I guzzled this sucka’ dooooown in like 20 seconds?
Can you believe I had to make a second margarita JUST to make sure it was worthy of posting? I had to savor that sucka’.
Can you believe I was tipsy on a Sunday morning? Like morning, morning?
Because I was. Then I took a nap. Like a lush, I slept it off until my Moonbug was talking hunger.
Side bar – Can a sista’ take a nap?!
No. Not when you’re a mom and your kids are all, ‘Feed me, Seymour!’
My name is not Seymour.
That was my Sunday.
That, four margaritas, meals. OK – five margaritas.
And some cookies.
Oh, man – The cookies! OK – Let’s talk cookies later.
Right now, flow with me… Let’s talk about this Blueberry Coconut Margarita.
Peep that pretty, pretty, pretty girly hue.
I made two syrups – A blueberry simple syrup and a coconut milk syrup. You will end up with loads of fruit syrup; which is precisely why I drank those margaritas on a Sunday morning/afternoon/evening. Syrup stores well in the fridge and last for weeks. Thought it would prove useful to know these things.
Limes. You’re going to need limes. You can’t call it a margarita unless there’s a lime in it somewhere. And you’re sorta kinda gonna need the lime to balance out this sweet, sweet situation. It’s a bit on the sweet side.
Coconut tequila. There is such a thing. It’s not a rumor. Go straight to the dude who sells you booze and ask for it. 1800, baby. You can go the reposado or a route which suits your fancy. Doesn’t HAVE to be coconut. It’s encouraged, I was going for an enhanced coconut flavor. Blueberries can be overpowering, ya’ dig? Even with the syrup, coconut tequila, and coconut water – The coconut flavor is subtle. It’s there. Just subtle.
I busted out my cocktail shaker and muddler for this. I’m a grownup now. I rimmed a glass with salt. It’s in the margarita rule book. Not too much; just a little bit.
I smashed some blueberries, half a lime, and some lime juice in my shaker. It felt very ‘Cocktail’. Not like Tom Cruise, like the other guy. I must be the only person on earth who cannot stand Tom Cruise.
Pfft to Tom Cruise.
Back to the margarita.
I followed it with simple syrup, coconut water, tequila, and some ice. Then I shook, shook, shook ‘till that situation was ice cold.
Pour. On the rocks. I’m a rocks chick. You live your life your way. Sip that margarita. Or knock it back. Again, live your life. Repeat. In my case, I repeated for two days. I dug this margarita. Hard. It’s sweet, sweet and tart. My kind of drink. It sneaks up on you – Though I feel it more tequila’s fault than anything else.
I know I’m late on this one. National Margarita Day was yesterday. I’ve been drinking for two days.
Forgive me.
I have margaritas!
You can’t be angry at someone who brings margaritas.
OK… You’ll forgive me around margarita three.
Or four.
I’m sure of it.
[purerecipe]
Blueberry Coconut Margarita
Ingredients
For the blueberry simple syrup
- 1 cup Blueberries
- 1 cup Water
- 1 1/4 cup Granulated sugar
For the coconut simple syrup
- 1 cup Canned coconut milk
- 1 cup Granulated sugar
For the margarita
- 1/2 a lime quartered Lime
- Juice of 2 limes
- scant 1/4 cup Blueberries
- 1.5 ounces 3 tablespoons Coconut simple syrup
- 1.5 ounces 3 tablespoons Blueberry simple syrup
- 1/2 cup Coconut water
- 2.5 ounces 5 tablespoons Coconut tequila (or tequila of your choice)
- Ice
Instructions
Make the blueberry simple syrup:
- Puree the blueberries and water in a blender. Add the blueberry puree to a medium saucepan and add sugar. Stir quickly to combine. Bring to a boil over medium/high heat. Reduce the heat to low and simmer until the sugar is completely dissolved and the mixture has reduced slightly, 10-15 minutes. Remove from heat and allow the mixture to come to room temperature. Strain the syrup into a large glass container with a tight fitting lid, pressing down on the solids to extract as much liquid as possible. Discard the solids or save for another use. Place in the refrigerator ready to use. Simple syrup will last 2-3 weeks in the refrigerator. Makes about 2 cups of simple syrup.
Make the coconut milk syrup:
- In a small saucepan, combine coconut milk and sugar. Bring to a boil over medium/high heat. Reduce the heat to low and allow to simmer until the mixture has reduced slightly, about 10 minutes. Allow the syrup to come to room temperature, then transfer to a glass container with a tight fitting lid. Place in the the refrigerator until ready to use. Simple syrup will last 2-3 weeks in the refrigerator. Makes about 1 1/2 cups of simple syrup.
Make the Blueberry Coconut Margarita:
- Lightly rim a margarita or rocks glass with salt. Set aside.
- To a cocktail shaker (or a mason jar with a lid), add the lime, lime juice, and blueberries. Muddle with a muddler or back of a wooden spoon until lime is fragrant and blueberries are mashed. Add the blueberry and coconut simple syrups, followed by coconut water and tequila. Add ice. Seal the cocktail shaker and shake for 15-20 seconds until cocktail shaker is well chilled. Pour booze over a strainer into margarita glass. Knock it back. Repeat.
- Some notes: The coconut milk in the syrup will solidify in the fridge. You can either allow the syrup to come to room temperature before using, or pouring the cocktail over a strainer would grab all the solidified coconut bits. That's if you're one of those peeps who like their cocktails devoid of coconut milk lumps.
