We love a classic with a simple twist.
Sometimes a classic with a simple twist can create the perfect drink for the moment you’re in. That’s how I feel about a blackberry margarita. I don’t know that I’dchoose it over the original recipe, but on a certain kind of day, when the mood is right, there’s nothing better.
Muddling fresh fruit in a cocktail shaker is one of the most popular ways to tart up a drink, and it’s a technique that’s been used as long as there have been bartenders.get their fair share of this treatment; there was a time you couldn’t escape a Taco Tuesday without a half dozen marg riffs. But of all those easy deviations, the blackberry margarita remains a favorite of mine.
You definitely want a quality blanco tequila that’s 100% agave for any margarita. I like brands like Siembra Azul and Tequila Ocho in this one, but the margarita is a great template for tasting different agave products, so feel free to experiment. This recipe cuts the curaçao with a little. That touch of sugar helps to balance and make your drink a little more forgiving in case it sits on the ice awhile.
I strongly suggest double-straining any drink made with muddled fruit. To do this in one smooth motion, strain the cocktail using a Hawthorne strainer or the built-in strainer on your using one hand while holding a fine-mesh tea strainer over your serving glass with the other. Pouring the drink through both filters catches little bits of fruit that make it past the first barrier.
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