Spring weather comes on with a vengeance in central Oklahoma, where I grew up. I miss it. I miss the way the energy crackles in the air as the warm, southern winds crash into the cooler winds from the north. I miss the eerily still, humid mornings that prickle the back of my neck and tell me something isn’t quite right. Inevitably, on those days, the wind will pick up and my hair will turn into a million little whips again, all flailing in different directions.
Sometimes the clouds turn black, the air goes green and the tornado sirens start wailing. Spring in Oklahoma is rarely boring, oftentimes terrifying and mostly exhilarating.
Kansas City has been covered up by gray clouds for days. Days upon days upon days, with a few hours of sunshine and some rain here and there. I can’t recall a more dreary, boring spring. I want to poke the clouds and shout, “Do something!” We caught some much-needed sunshine yesterday afternoon and we’re supposed to get more this afternoon, before the sky goes gray again. Gray for days, I tell you.
I took advantage of the sunshine yesterday to bring you some refreshing blueberry margaritas, which would be just perfect for storm sipping. They’re modeled after the blueberry margaritas at The Mont in Norman, Oklahoma, which is an institution. My grandmother went there in college and I did, too!
Blueberries aren’t quite in season yet, so I used frozen organic blueberries, which are actually preferable because they help lend a slushy consistency to the drink. I really recommend silver or blanco tequila for this drink, rather than reposado (rested) or añejo (aged). I used reposado for the margaritas you see here, and its oaky notes muddied up the delicate blueberry flavor.
I know, I know, you and I both had some bad experiences with frozen cocktails in college, but give this one a chance! It’s made with all-natural ingredients and it is definitely not too sweet. That means you can sip a frozen cocktail and stay classy at the same time. Cheers!
West Elm Carat Glassware
Vitamix Professional Series 750 Blender (c/o)
OXO Steel Angled Measuring Jigger
Chef’n FreshForce Citrus Juicer, Lemon
Tovolo King Cube Ice Tray
▸ For more of my favorite cooking tools, shop my healthy kitchen!
- 2 ounces 100% agave silver/blanco tequila
- 1½ ounces fresh orange juice
- 1 ounce fresh lime juice
- 1 teaspoon agave nectar or simple syrup, more to taste
- ½ cup frozen or fresh blueberries
- ½ cup ice cubes
- 2 teaspoons kosher salt
- Optional: ½ teaspoon chili powder (for a little kick)
- Small orange wedge
- First, prepare your glasses: Pour the salt and optional chili powder onto a very small plate. Run a small wedge of orange around the upper outer rim of your glasses (I prefer to only salt half of the rim). Roll the dampened rim into the salt mixture.
- In a blender, combine the tequila, orange juice, lime juice, agave nectar or simple syrup, blueberries and ice cubes. Blend until smooth.
- Taste and add more a bit more agave nectar if the mixture tastes harsh or just doesn't quite sing, then blend again. Pour the mixture into your prepared glasses. Carefully drop one big ice cube or a few smaller ice cubes into the drinks to keep them cold. Serve immediately!
Tequila recommendations: My favorite brands are Espolón and Milagro.