Normally I save the cocktails for the weekend, but sometimes you just have one of those days or, in this case, week. Three busy kids, school activities, home improvements, not to mention a 12-week old puppy that ate a year old rotten duck egg from the neighbor's yard (don't ask)! Yeah, that was fun to clean up. Let's just say a beverage to take the edge off was in order.
I have to admit, I am not the biggest fan of hard alcohol. It is a bit too strong for me and goes down like fire water *cough*. But when it is shaken up with citrus, fruit flavors, and a bit of sugar, then I am on board.
I made tacos the other night with leftover pork shoulder from Sunday (I'll get to that recipe soon) and homemade flour tortillas. So, I thought a fruity spin on the traditional margarita would be a great way to whet the appetite before dinner (and it was).
This is a great recipe to make for entertaining for two reasons. 1. You can make a large batch of it and 2. You can make it ahead of time. Letting it set up allows the flavors to develop while a better blackberry taste comes through. Since the blackberries are pureed, the mixture is a little thicker than a traditional margarita. But once poured over crushed ice, it has the perfect consistency. I like my cocktails on the sweeter side, but you can certainly dial back on the sugar to suit your own taste. I also add a bit more lime juice because I love the blackberry-lime combination.
Instead of the usual lime-salt rim, I use a mixture of sugar and salt to help it go down smooth. That sweet and salty kiss is the perfect prelude to a sip of this fruity cocktail. Boy, am I glad I have enough blackberries to make another batch. TGIF!Printable Recipe
serves 8, 1/2 cup servings
1 lime cut into wedges
1 1/2 Tablespoons granulated sugar
3/4 teaspoon kosher salt
1 cup water
1/2-3/4 cup granulated sugar
1 cup 100% agave blanco tequila
3/4 cup Cointreau or triple sec
3/4 cup freshly squeezed lime juice
12 ounces (1 pint) fresh blackberries, plus more for garnish
In a shallow dish, combine the sugar and salt. Rub the rim of each glass with the cut edge of a lime wedge. Dip the rim of the glass into the sugar-salt mixture; set aside.
In a microwave-safe cup, combine the water and sugar. Microwave on high until the sugar completely dissolves, 1-2 minutes. Stir and set aside to cool.
In a blender combine the syrup, tequila, Cointreau/triple sec, lime juice, and blackberries; process until smooth. Pour the mixture through a fine-mesh sieve set over a large pitcher, pressing on the solids to extract all the liquid (discard the solids). Serve immediately over crushed ice or refrigerate for several hours or overnight to allow the flavors to develop. Enjoy!
Source: Adapted from Cooking Light, June 2011