Buy tequila whose label indicates it has been aged for at least two months and is "100% de agave."
- 4 cups tequila blanco (also called plato or silver tequila)
- 2 cups orange liqueur such as Triple Sec or Cointreau
- 1 cup lime juice
- 3 cups blueberries
- A few sprigs of mint
- Agave nectar or simple syrup, to sweeten if needed
- Kosher or flake salt (not iodized salt) for rimming the glass (optional)
- Extra blueberries and lime wedges for garnish (optional)
1 Infuse the tequila: Place the tequila, orange liqueur, lime juice, and blueberries in a blender and pulse 8 to 10 times. Allow the ingredients to infuse for at least 30 minutes.
2 Muddle the mixture: Pour the mixture into a bowl, add the mint, and muddle together (i.e., bruise up the mint) with a muddler, dowel, or a wooden spoon. Allow to infuse for about five minutes.
3 Strain the solids: Pour the mixture through a fine mesh sieve into a pitcher filled with ice. Press the solids with the back of a spoon to get all of the liquid out.
4 Taste and sweeten if needed: Give the margaritas a taste and stir in agave nectar or simple syrup to sweeten, if needed.
5 Rim the glass: If you like margaritas with salt on the glass, then take a small plate or bowl and fill it with the salt. Next, take a glass (a cocktail or coupe glass will do, but a canning jar is just as easy) and rub the rim of it with a wedge of lime. Dip the glass into the salt and give it a turn or two.
6 Serve the margaritas: Pour the margaritas into the prepared glasses. Garnish with lime wedges or blueberries skewered on a cocktail spear or toothpick.