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Salty Blueberry + Ginger Margarita 

Salty Blueberry + Ginger Margarita by Emily Schultz. Made with Cointreau, muddled blueberry, ginger simple syrup, and blanco tequila. 
By Cointreau

3.3

(9)

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Ingredients

1

" piece ginger

½

cup sugar

½

cup water

2

Heaping Tbsp Fresh Blueberries

1

oz. Cointreau

2

oz. Blanco Tequila

Coarse Kosher Salt

Ice

Crystalized ginger (for garnish)

Need to make a substitution?

Preparation

  1. Step 1

    Smash ginger with the side of your knife to expose the flesh and add it to a small heat proof container with 1/2 cup sugar. Pour 1/2 cup boiling water over the sugar and ginger, fasten a lid on the jar, and shake until the sugar is dissolved. Let it sit until cool. (Keep it in the fridge and use any extra in tea for a gingery kick or for more cocktails!)

    Step 2

    To a cocktail shaker add all of your blueberries and a pinch of salt. Muddle until the blueberries turn into a yummy mush.

    Step 3

    To your cocktail shaker add Cointreau, tequila, 1 oz. ginger simple syrup and lots of ice! You should fill your shaker up about 3/4 of the way.

    Step 4

    Shake your drink until the outside of the shaker is frosty and it's uncomfortable to hold the shaker, about 30 seconds.

    Step 5

    Take a paper towel and dip it into your leftover simple syrup. Swipe it around 1/4 of the rim of your glass, and then dip the now-wet side of your glass in salt.

    Step 6

    Add ice to the glass and strain your cocktail. Finish with a piece of crystalized ginger and enjoy!