Somebody told us that today (February 22) is National Margarita Day. Hope you like yours frozen.
We’d hoped to get out on the water today. Knowing it might be icy, we went to scout a place to launch…but ended up looking for someplace to paddle at all!
Kayak hipster (aka, Luke) was two towns up, doing the same thing. Even the birds couldn’t find open water, he reported.
Brrrr! Let’s step inside the kayak storage room and warm up a little….
Or not! Even taking our kayaks off the racks could be a slippery proposition.
Sigh. There’s really only one thing to do today:
Roasted Blueberry Basil Margaritas
YIELD: One margarita, can easily be multiplied
TOTAL TIME: 10 MINUTES
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces blueberry basil simple syrup
Sliced lime + fresh blueberries and basil leaves for garnish
Salt + sugar for the rim
Directions: Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then drop in blueberries and more fresh basil leaves.
For roasted blueberry basil simple syrup: Preheat oven 400 degrees F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst. While blueberries are roasting, combine equal parts sugar and water (such as 1/2 cup of each) in a small saucepan and add 6-8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine 1/2 cup simple syrup + roasted blueberries in a blender/food processor and blend until combined. Feel free to strain if you don’t want small blueberries chunks. Cheers! 🙂