1/4 cup of sugar (I used maple sugar) or coarse salt
For the jalapeño lime simple syrup
1 cup water
1/3 cup honey (or agave if you are ok with that)
2 jalapeños, sliced
juice of 1/2 lime
For the margaritas
1 cup blueberries
1/2 cup lime juice
1 cup blue agave silver tequila
mint leaves, for garnish
lime wedges, for garnish
Instructions
To make your life easier, get the glasses ready first then set in the freezer until you are ready with your drink. Use a lime wedge to wet the rim of a glass then place sugar or salt on a plate and dip the rim of the glass in it and all the way around. Then add crushed ice to the glass. Repeat with 4 glasses. Place in freezer.
Place all the ingredients for the simple syrup in a small saucepan over medium heat, whisk and let simmer for 15 minutes. Remove from heat to let cool.
Once slightly cool, remove 4-5 slices of jalapeño for garnish then pour the rest of the simple syrup into a high speed blender along with 1 cup of blueberries. Puree for almost 1 minute until everything is completely combine. Pour mixture through a fine mesh strainer into a jar.
Fill a cocktail shaker with the blueberry mixture, lime juice, and tequilla along with a couple ice cubes. Cover and shake. Strain mixture into chilled glasses and garnish with blueberries, candied jalapeños, mint and lime.