Blueberry Basil Margarita

This is currently my favorite cocktail. So flavorful, festive, and refreshing! You can use white sugar but I want to keep the sugar down so I used coconut sugar instead because it’s low glycemic.


Tequila 1800 Silver
1 cup Frozen Blueberries
1 jigger Triple Sec
1 cup freshly squeezed Lemon Juice
1 cup freshly squeezed Lime Juice
2.5 cups Coconut sugar
8 Fresh Basil Leaves
3.5 cups Water


1. Make the the Basil Simple Syrup — Combine 1 cup of water, I cup of coconut sugar, and about 8 basil leaves in a sauce pan. Whisk in low heat until sugar is completely dissolved. Around 3 minutes. Remove from heat and let it cool.

2. Make the Plain Simple Syrup (for sour mix) — Combine 1.5 cups coconut sugar and 1.5 cups water. Whisk in low heat until sugar is completely dissolved. Around 3 minutes. Remove from heat and cool.

3. Make the Blueberry Puree — Combine 1 cup frozen blueberries and 1 cup water in a blender. Blend until smooth.

4. Make the Sour Mix — In a ball jar, combine 1 cup lemon juice, 1 cup lime juice, and all the Plain Simple Syrup. Stir and store in the fridge.

5. Cut a wedge of lime and wipe it around the edge of your glass. Dip the glass into a plate filled with sea salt and sugar combination (50/50 mix). Put a little bit of crushed ice. Set aside.

6. Fill a cocktail shaker one third of the way full with ice and add the following:

  • 1 jigger of silver tequila (or more if you like it stronger)
  • 1 jigger of triple sec* (*the alcohol total here is 3/4 of a cup)
  •  1/2 cup blueberry puree
  •  1 cup sour mix
  •  1/4 cup basil simple syrup

7.  Shake vigorously for about 30 seconds to combine.
8. Pour Tequila mixture into the glass rimmed with salt and sugar.
9. Garnish with more Blueberries and Basil if desired.
10. Serve and enjoy!

If you try this recipe, please let me know. Leave a comment below, share it on social media, or take a picture and tag me @julie_eigenmann on Instagram!



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