Florida Marg Recipe

Salt mixture

Combine lemon and lime zest with coarse salt (about 1 tablespoon) on a small plate and rub together briefly so the salt lightly adheres to the citrus oils.

Run the lime wedge around the rim of a rocks or coupe glass to moisten. Dip the moistened rim into the lemon-lime salted mixture and twist to coat evenly. Set the glass aside to let the rim set while you mix the drink.

In a small saucepan combine 1/2 cup fresh or frozen blueberries, 1/2 cup sugar, and 1/2 cup water. Bring to a gentle simmer over medium heat, mashing berries with a spoon. Simmer 5 minutes until syrup thickens slightly and blueberries break down.

Strain syrup through a fine mesh sieve into a jar, pressing solids to extract liquid. Cool to room temperature before using. Makes about 3/4 cup. (Use 0.75 oz in the cocktail recipe above.)

Place 8–10 fresh blueberries into a cocktail shaker. Add the fresh lime juice and blueberry syrup. Use a muddler or the back of a spoon to gently muddle the blueberries just enough to release juices — don't pulverize into a puree.

Add the gold tequila, orange liqueur, and sour mix to the shaker. Fill the shaker with ice (about 1 cup).

Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double-strain the shaken cocktail into the prepared rimmed glass over fresh ice (use a Hawthorne strainer and a fine mesh strainer) to remove blueberry solids and ice shards.

Garnish with 4–6 fresh blueberries (skewered on a pick if desired) and a lime wheel or wedge on the rim. Serve immediately.