It’s here!! Cinco de Mayo is upon us and I can practically smell the poblano peppers and refried beans from here. The celebration commemorates Mexico’s victory over France in the Battle of Puebla that ended in 1867. Though not a holiday in Mexico, this day is still celebrated widely in Puebla, Mexico and the United States. Parties and parades are held in cities to commemorate the victory. Mariachi bands can be heard from every window and rooftop, parades fill the streets with excitement and the smell of street food will make your stomach grumble.
The festivities can be a week long celebration and it wouldn’t be complete without piñatas, loads of tequila and amazing food that reflects Mexico’s vibrant culture. Mexican food will leave you craving more, even after your stomach is full and your pants are threatening to rip at every seam. Tender meat is served in soft tacos, crunchy tortilla chips make the perfect vessel to scoop up chunky guacamole, rich molé sauce is poured over chicken and the aroma of barbecued Mexican corn floats through the streets.
I look forward to this day. To me, Cinco de Mayo means that my Instagram feed is loaded with margarita recipes, tacos and guacamole tips. Bright green limes, red tomatoes and ripe avocados invade my Twitter account and my stomach.
As the fifth of May approaches, what better way to celebrate than with a glass (*cough*pitcher*cough*) of these blueberry vanilla margaritas!
Fresh blueberries are muddled to a pulp and combined with fresh lime juice, vanilla, tequila and orange liqueur (or triple sec) to make this a refreshing margarita that you’ll want to sip all summer long. After mixing the ingredients, keep it in the fridge as long as you can. I couldn’t wait any longer and my margaritas on lasted 30 minutes in the fridge, but your willpower may be stronger than mine. Left in the fridge overnight, these flavours mingle together and taste that much more incredible (if that’s even possible!?!?). Rim the glasses with salt, add ice and soda water and serve!
- 1 cup of blueberries
- 3 limes, juiced
- 1 tbsp vanilla-infused sugar (or use 1 tbsp sugar + 1 tsp vanilla essence)
- 6 parts silver tequila
- 1 part triple sec
- ½ cup salt
- zest of 1 lime
- lime slices, mint and blueberries for garnish
- In a mortar or bowl, muddle the blueberries to extract the juices.
- Add the juice and blueberry pulp into a martini shaker along with the lime juice, sugar, tequila and triple sec. Shake and place in the fridge to chill.
- Rub the rims of 2 glasses with a lime. Mix salt and lime zest on a plate. Swirl the rims of the glasses over the salt mixture to salt them.
- When you're ready to serve, strain the margaritas into the glasses. Then add ice and soda water if desired. Garnish with lime slices, mint and blueberries.