Vacation Cocktail of the Week — Blueberry & Lemonade Margarita
For the Blueberry Puree
2 cups fresh blueberries
1 to 2 tablespoons sugar
For the Margarita
1/4 cup sugar
4 teaspoons blueberry puree
1/2 cup lemonade
1/2 cup good quality silver tequila
Process blueberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blueberry puree, 1/4 cup lemonade, and 1/4 cup tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a few blueberries and serve.
Repeat with remaining ingredients for second cocktail.