A refreshing margarita that is perfect for summer as well as a beautiful festive drink for the holidays. Features Vivian Howard's blueberry "Blue Q" sauce combined with freshly squeezed lime juice, Cointreau Triple Sec, and Don Julio Tequila Blanco.
Vivian Howard's Blue Q Sauce
- 3 cups blueberries
- 2 cups apple cider vinegar, divided
- 2 cups granulated sugar
- 1⁄4 teaspoon chile flakes
- 1 3-inch cinnamon stick
- 1 bay leaf
- Kosher salt for the rim of the glass (optional)
- Lime wedge
- 1.5 oz fresh-squeezed lime juice
- 1.5 oz. Cointreau Triple Sec
- 4 oz. Don Julio Tequila Blanco
- 2 tablespoons Blue Q Sauce
Vivian Howard's Blue Q Sauce
- Place blueberries and 2 tablespoons of the vinegar in a food processor and pulse just until the berries are broken up.
- In a medium saucepan, combine the pulverized berries with the remaining vinegar, sugar, chile flakes, cinnamon stick, and bay leaf. Bring to a simmer over medium heat, reduce the heat to low, and then cover the pot. Cook for 1 hour, stirring occasionally.
- Remove cinnamon stick and bay leaf from the sauce. Carefully transfer the hot blueberry sauce to a blender. Blend the sauce to get it as smooth as possible. Vivian Howard recommends passing it through a fine-mesh strainer before returning the sauce to the pan but I omitted this step. It's up to you what you would like to do!
- Simmer the sauce over medium-low heat, stirring occasionally, until it has reduced by about one-third of its original volume (25–30 minutes). It should coat the back of a spoon and have the viscosity of maple syrup.
- Let the sauce rest, at least overnight (if you can wait that long), before using. The Blue Q sauce will keep for months, covered, in the refrigerator.
- If you prefer a salted rim, rub a fresh lime around the outside edge of your margarita glass. Then roll the rim of the glass in the Kosher salt.
- Place the glass in the freezer to chill while you prepare the drink in your cocktail shaker.
- Add the Blue Q Sauce, fresh lime juice, Cointreau Triple Sec, and Don Julio Tequila Blanco to the cocktail shaker. Remove your margarita glass from the freezer so it's all ready for the drink to be poured into it. Add a handful of ice to your shaker, seal the shaker, and shake vigorously for several seconds.
- Using a small fine-mesh strainer, strain the ice cubes in the shaker out while you pour the drink into your glass to get a nice clean texture for the drink. Garnish your drink with a lime wheel and a frozen blueberry. Cheers!
The equipment section above contains affiliate links to products I use or recommend.
One thing to keep in mind when you purchase your margarita ingredients is that your drink will only be as good as the weakest ingredient in it. It's important to keep that in mind should you decide to use something else besides whole Kosher salt, fresh lime juice, or premium alcohol options such as Cointreau and Don Julio Blanco Tequila.
To ensure that your drink is gluten-free make sure you purchase a tequila that is labeled "100% agave." Some cheaper brands of tequila contain gluten and will be labeled as "mixto" versus "100% agave." Cointreau Triple Sec is also naturally gluten-free as it is made from the distillation of sweet and bitter orange peels and blended with natural alcohol, sugar, and water.
Serving size and preparation time are for the Blueberry Margaritas and not for the Blue Q Sauce.
- Category: Drink
- Method: Pot, Cocktail Shaker
- Cuisine: American
Keywords: margarita recipe, blueberry margarita, gluten-free cocktail recipes, drink recipes