Today is the day we kick off Margarita Week! Enter: Very Berry Margaritas. My blogging buddy, Kate from Hola Jalapeño, puts on this fantastic event each year leading up to Cinco de Mayo! It is so much fun to see everyone’s creations each year. So go check out that page, and visit Kate on Instagram to see all the beautiful beverages roll in each day.
I have to admit: I don’t drink tequila. I only imbibe during Margarita Week testing. It was my college drink – enough said, right? Last year, I served up a Sparkling Rosy Margarita because I felt the need to mask the tequila as much as possible.
This year I decided to be brave and use only tequila and grand mariner as the alcohol components. You know what? These very berry margaritas are tasty! The tequila shines through the bright pink berry syrup, so make sure to use your favorite because that flavor is not masked.
I used Tres Amigos Tequila Blanco because it was affordable and I liked the bottle! Haha, I’m telling you, I know nothing about tequila. Is this a good brand? It’s the same one I used in last year’s submission. Like, the exact same bottle, that I bought a year ago. I told you I don’t drink tequila!
What is your favorite tequila? Give me some top shelf suggestions in the comments!
- 510 grams (about 3-4 cups) fresh or frozen mixed berries
- 400 grams (2 cups) granulated sugar
- 16 ounces (2 cups) water
- 4 ounces (1/2 cup) tequila
- 2 ounces (1/4 cup) grand mariner
- 2 ounces (1/4 cup) very berry simple syrup
- 2 ounces (1/4 cup) lime juice
- Combine sugar, water, and berries in a saucepan over medium heat. Mash the berries, and cook until the sugar is dissolved, about 7 minutes.
- Remove from the heat, strain the syrup into a glass container, and discard the berry pulp.
- Pour all the liquids into a cocktail shaker filled with ice, and shake to combine well.
- Pour the very berry margaritas into 2 glasses filled with ice.