I couldn’t resist turning summer’s best berries into a Blueberry Basil margarita with a clever twist you’ll want to read about.

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I swear I didn’t expect a basil leaf to sing with blueberries but this Blueberry Basil margarita totally does. When I sip it the bright pop of blanco tequila cuts through the jammy blueberry notes and the fresh basil leaves add a peppery lift that keeps you coming back for more.

I always pin this under Blueberry Basil and Fresh Cocktails Summer Drinks, because people ask what I’m drinking at every get together. It’s a little surprising, a little showy, and not the usual thing at a backyard party, which is exactly why I can’t stop making it.

Ingredients

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Blanco tequila gives heat and body, adds alcohol calories, not great in large amounts
Orange liqueur brings sweet citrus notes, sugar heavy, boosts cocktail sweetness quickly
Fresh lime juice is bright and tart, adds vitamin C and zippy balance
Blueberry simple syrup is concentrated fruit and sugar, lots of carbs but antioxidants remain
Fresh blueberries add fiber, vitamins and natural sweetness, great as garnish too
Fresh basil smells amazing, adds freshness, vitamin K and subtle savory notes
Salt rims amp savory contrast, sugar rims boost sweetness and make the glass pretty
Ice cubes chill and dilute, smooth harsh booze while lowering overall intensity

Ingredient Quantities

2 oz blanco tequila

3/4 oz Cointreau or triple sec, whichever you got

1 oz fresh lime juice about 1 lime

1 oz blueberry simple syrup

1 cup fresh blueberries for the syrup

1/2 cup granulated sugar for the syrup

1/2 cup water for the syrup

6 to 8 fresh basil leaves plus extra for garnish

Ice cubes

Coarse salt or superfine sugar for rimming

Extra fresh blueberries and a lime wheel for garnish optional

How to Make this

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1. Make the blueberry simple syrup first: combine 1 cup fresh blueberries, 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, bring to a simmer over medium heat, mash the berries with a spoon and cook 4 to 6 minutes until thickened; remove from heat and let cool a bit.

2. Strain the syrup through a fine mesh sieve, pressing the berries to extract all the juice, discard the solids or save them for yogurt, and chill the syrup until cold.

3. Rim your glass: rub a lime wedge around the rim and dip into coarse salt or superfine sugar, whatever you prefer, then set the glass aside and fill with ice.

4. In a cocktail shaker add 6 to 8 fresh basil leaves and 1 oz blueberry simple syrup, gently muddle the basil just to bruise the leaves and release oils, dont pulverize them or it gets bitter.

5. Add 2 oz blanco tequila, 3/4 oz Cointreau or triple sec, and 1 oz fresh lime juice (about 1 lime) into the shaker with the muddled basil and syrup.

6. Fill the shaker with ice, secure the lid and shake hard for about 12 to 18 seconds until the outside of the shaker is frosty; this chills and slightly dilutes the drink so it tastes balanced.

7. Double strain the cocktail into your prepared glass over fresh ice to catch basil bits and pulp; a fine mesh strainer helps make it smooth.

8. Garnish with extra fresh blueberries, a lime wheel and a basil sprig tucked on top, slap the basil between your hands first to wake up the aroma if you want it more fragrant.

9. Taste and adjust quickly if needed: add a splash more syrup if you want sweeter, or another squeeze of lime if you want it tarter; serve right away before the ice melts.

Equipment Needed

1. Small saucepan for the blueberry syrup.
2. Wooden spoon or sturdy silicone spatula to mash the berries.
3. Fine mesh sieve to strain the syrup and double strain the cocktail.
4. Measuring cups and spoons plus a 1 oz jigger for the spirits and syrup.
5. Cocktail shaker (Boston or cobbler style) to chill and mix.
6. Muddler to gently bruise the basil, or a sturdy spoon if you dont have one.
7. Citrus juicer or reamer for fresh lime juice.
8. Rocks glass plus a shallow dish for rimming with salt or sugar.
9. Ice scoop or tongs to add ice without warming things up.

FAQ

2 oz blanco tequila

3/4 oz Cointreau or triple sec, whichever you got

1 oz fresh lime juice about 1 lime

1 oz blueberry simple syrup

1 cup fresh blueberries for the syrup

1/2 cup granulated sugar for the syrup

1/2 cup water for the syrup

6 to 8 fresh basil leaves plus extra for garnish

Ice cubes

Coarse salt or superfine sugar for rimming

Extra fresh blueberries and a lime wheel for garnish optional

Can I use frozen blueberries for the syrup? Yes, frozen work fine. Thaw a bit first or just simmer them a little longer so they break down.

How long will the blueberry syrup last? Stored in a sealed jar in the fridge it lasts about 1 to 2 weeks. If it smells off, toss it.

What tequila should I use? A blanco tequila is best for this — it keeps the flavor bright. Don’t use añejo or reposado unless you want oak notes.

Can I make this nonalcoholic? Sure. Replace tequila and Cointreau with 3 oz sparkling water or club soda plus a splash of orange juice for that citrus note.

How do I keep the basil from tasting bitter? Muddle gently. Overdoing it breaks cell walls and releases bitter compounds. Also use fresh, bright basil not limp leaves.

How many servings does this recipe make? This single cocktail recipe makes one drink. Multiply the ingredients by the number of servings, and for a pitcher make the syrup ahead and muddle basil in the pitcher right before serving.

Blueberry Basil Margarita Recipe Substitutions and Variations

Tequila (2 oz blanco): swap with reposado for a smoother, slightly oaky profile, or use mezcal if you want a smoky edge. Use same measure.
Cointreau / triple sec (3/4 oz): try Grand Marnier for a richer, brandy-orange note, or dry curaçao; for a non alcoholic option use 1/2 oz fresh orange juice plus 1/4 oz simple syrup.
Blueberry simple syrup (1 oz): replace with 1 oz muddled fresh blueberries sweetened with 1/2 oz agave or honey, or thin 1 tbsp blueberry jam with a little hot water until pourable.
Basil (6 to 8 leaves): swap with fresh mint for a bright, cooling twist, or use Thai basil for a spicier, anise-like lift; adjust quantity to taste.

Pro Tips

1) Make the syrup ahead and concentrate it a little more than you think you need. Cool it fast, strain it and keep it in the fridge in a small jar. It lasts several days and if you freeze a few blueberries in it you can use them as chillers later so your drink wont get watered down as fast.

2) Basil is delicate so dont pulverize it. Gently bruise or press the leaves to release oils, and toss the stems. Right before serving slap a sprig between your hands to wake the aroma and tuck it on top. If the basil starts tasting bitter, use fewer leaves or keep them colder.

3) Chill everything and control dilution. Pre-chill your shaker or glass if you can, use big clear ice cubes, and shake until the metal gets frosty so the drink hits the right chill and dilution. Double strain into the glass so you dont end up with leaf bits or gritty pulp.

4) Balance and rim tricks. Taste before you serve and tweak with tiny splashes of syrup or lime to hit sweet-tart balance. For the rim pick sugar if you want sweeter, salt if you want contrast, and try a light pinch of salt in the drink itself to amplify the flavors. If you want a deeper profile swap in a reposado tequila for a slightly smoky note.

Blueberry Basil Margarita Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I couldn’t resist turning summer’s best berries into a Blueberry Basil margarita with a clever twist you’ll want to read about.

Servings

servings

Calories

245

kcal

Equipment: 1. Small saucepan for the blueberry syrup.
2. Wooden spoon or sturdy silicone spatula to mash the berries.
3. Fine mesh sieve to strain the syrup and double strain the cocktail.
4. Measuring cups and spoons plus a 1 oz jigger for the spirits and syrup.
5. Cocktail shaker (Boston or cobbler style) to chill and mix.
6. Muddler to gently bruise the basil, or a sturdy spoon if you dont have one.
7. Citrus juicer or reamer for fresh lime juice.
8. Rocks glass plus a shallow dish for rimming with salt or sugar.
9. Ice scoop or tongs to add ice without warming things up.

Ingredients

2 oz blanco tequila
3/4 oz Cointreau or triple sec, whichever you got
1 oz fresh lime juice about 1 lime
1 oz blueberry simple syrup
1 cup fresh blueberries for the syrup
1/2 cup granulated sugar for the syrup
1/2 cup water for the syrup
6 to 8 fresh basil leaves plus extra for garnish
Ice cubes
Coarse salt or superfine sugar for rimming
Extra fresh blueberries and a lime wheel for garnish optional

Directions

Make the blueberry simple syrup first: combine 1 cup fresh blueberries, 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, bring to a simmer over medium heat, mash the berries with a spoon and cook 4 to 6 minutes until thickened; remove from heat and let cool a bit.
Strain the syrup through a fine mesh sieve, pressing the berries to extract all the juice, discard the solids or save them for yogurt, and chill the syrup until cold.
Rim your glass: rub a lime wedge around the rim and dip into coarse salt or superfine sugar, whatever you prefer, then set the glass aside and fill with ice.
In a cocktail shaker add 6 to 8 fresh basil leaves and 1 oz blueberry simple syrup, gently muddle the basil just to bruise the leaves and release oils, dont pulverize them or it gets bitter.
Add 2 oz blanco tequila, 3/4 oz Cointreau or triple sec, and 1 oz fresh lime juice (about 1 lime) into the shaker with the muddled basil and syrup.
Fill the shaker with ice, secure the lid and shake hard for about 12 to 18 seconds until the outside of the shaker is frosty; this chills and slightly dilutes the drink so it tastes balanced.
Double strain the cocktail into your prepared glass over fresh ice to catch basil bits and pulp; a fine mesh strainer helps make it smooth.
Garnish with extra fresh blueberries, a lime wheel and a basil sprig tucked on top, slap the basil between your hands first to wake up the aroma if you want it more fragrant.
Taste and adjust quickly if needed: add a splash more syrup if you want sweeter, or another squeeze of lime if you want it tarter; serve right away before the ice melts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.