Blackberry Margarita (So Refreshing!)
This fresh blackberry margarita is fruity, tart, and just the right amount of sweet. It’s basically summer in a glass! It’s the perfect drink to serve with your favorite vegan tacos, burritos, or anything that could use a splash of something bold and refreshing.
Does anyone else have a weakness for margaritas? I definitely do, especially when we’re having Mexican food for dinner! I developed this blackberry margarita recipe because I wanted to make a margarita that would be perfect for summertime, kind of like a boozy version of my 5-Ingredient Blackberry Limeade. The blackberries add a lovely sweetness to contrast with the time juice and salted rim!
Why You Need These Blackberry Margaritas in Your Life
You are going to flip for this recipe! Here’s what makes it SO good.
- Blackberry syrup for now and for later. This recipe makes a batch of blackberry syrup that you can use to make margaritas today, tomorrow, or make something else entirely. (Maybe add it to a Mango Mojito? Yes!)
- Just the right balance of flavours. You’ve got the tart lime, orange liqueur, the absolutely essential tequila, and sweet blackberries to balance it all. I always love salting the rim of my margaritas too, but sugar also works or just skip the rim and sip away!
- Great for entertaining. Since this makes a full cup of syrup, you can scale up the cocktail portion of the recipe and make blackberry margaritas for a crowd.
Notes on Ingredients
Here are some details about the ingredients you’ll need to make this refreshing blackberry margarita. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Blackberry Syrup:
- Blackberries – Since they’re being cooked into a syrup, you can use fresh or frozen berries here.
- Granulated sugar
- Water
- Lime juice – Optional, for a little extra tanginess.
For the Margarita:
- Blackberry syrup
- Fresh blackberries – Smash or purée the berries.
- Tequila – Either blanco or reposado will work for this recipe.
- Orange liqueur – Triple sec or Cointreau are the most popular options.
- Lime juice – Use freshly squeezed, not bottled, for the best flavour.
- Ice
- Salt or sugar – For rimming the glass.
- Lime wedges and blackberries – For garnish.
How to Make Blackberry Margaritas
Here’s a simple step-by-step guide to making these delicious blackberry margaritas!
- Make the syrup. Combine the blackberries, sugar, and water in a saucepan over medium heat. Simmer for 6 to 8 minutes, smashing the berries as they cook.
- Strain the syrup. Pour the blackberry syrup through a fine mesh sieve into a jar, pressing to extract the liquid. Discard the pulp, then stir the lime juice into the syrup if you’re using it.
- Make the margaritas. Rim the glasses with salt or sugar if desired. Add the blackberries, tequila, triple sec, lime juice, and cooled blackberry syrup to a shaker with ice. Shake for 15 to 20 seconds, or until chilled.
- Serve. Double strain into glasses with fresh ice and garnish with blackberries and a lime wedge.
Tips and Variations
- Don’t skip the shaking. If you don’t have a cocktail shaker, you can use a jar with a lid or even a protein shake mixer. The shaking is essential for mixing and chilling all the ingredients.
- Add another fruit to the mix. Make the blackberry syrup, but then instead of shaking the margarita with fresh blackberries, try it with raspberries, strawberries, or peaches.
- Make it minty. You can garnish with a sprig of fresh mint or, to infuse some mint flavour into your margarita, add a sprig of mint to the cocktail shaker before shaking.
Serving Suggestions
My favourite pairing with these blackberry margaritas are all my go-to Mexican-inspired recipes. My family loves these Vegan Birria Tacos and Crispy Beer-Battered Vegan Fish Tacos, and you can never go wrong with Loaded Vegan Nachos either! Or just enjoy your margs with chips and Pineapple Salsa.
How to Store Leftover Syrup
- Refrigerator: Store the blackberry syrup in a jar or airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze the syrup in an airtight container or in an ice cube tray. The syrup cubes are perfect for making frozen blackberry margaritas in your blender!
More Cocktail Recipes
Enjoy friends! If you make this blackberry margarita recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Blackberry Margarita
Ingredients
For the Blackberry Syrup (makes about 1 cup):
- 1 cup fresh or frozen blackberries, 150 grams
- ½ cup granulated sugar, 100 grams
- ½ cup water, 120 milliliters
- 1 teaspoon lime juice, optional – 5 milliliters
For the Margarita:
- 2 ounces homemade blackberry syrup, 60 milliliters
- ¼ cup fresh blackberries, smashed or puréed – 40 grams (measured whole berries)
- 3 ounces tequila, blanco or reposado – 90 milliliters
- 1 ½ ounces triple sec or Cointreau, 45 milliliters
- 1 ½ ounces freshly squeezed lime juice, 45 milliliters
- Ice, for shaking and serving
- Salt or sugar, for rimming the glasses (optional)
- Lime wedges and blackberries, for garnish
Instructions
Make the Blackberry Syrup:
- In a small saucepan, combine the blackberries, sugar, and water.
- Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the berries have released their juices and the mixture thickens slightly.
- Strain through a fine mesh sieve into a jar, pressing to extract all the liquid. Discard the solids.
- Stir in the lime juice, if using, and let the syrup cool completely before using.
Make the Margarita:
- Optional: Rim glasses with a lime wedge and dip into salt or sugar. Set aside.
- In a cocktail shaker, add the smashed or puréed blackberries.
- Pour in tequila, triple sec, lime juice, and the cooled blackberry syrup. Add a generous amount of ice.
- Shake vigorously for 15–20 seconds until well chilled.
- Double strain into prepared glasses filled with fresh ice, if desired, to remove seeds and pulp.
- Garnish with fresh blackberries and a lime wedge.
Notes
- Refrigerator: Store the blackberry syrup in a jar or airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze the syrup in an airtight container or in an ice cube tray. The syrup cubes are perfect for making frozen blackberry margaritas in your blender!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
