Fresh blueberry margaritas
Cocktails
Funny thing, blueberries. Because they're really not very blue at all. On the outside their skins ripen to a reverse sunset of shades, from fuchsia to deep indigo so dark it's almost black. Quite stunning if you really look at them up close. When crushed, blended, or mixed into something, however, that color transforms, staining whatever drink, dessert, or concoction it touches distinctly purple. All that color comes from the skins, and the precise intensity of the color depends on the amount and the preparation used. But in this case, I didn't quite expect the color to be quite so... magenta. I mean, really, doesn't it looked like I dumped half a bottle of hot pink food coloring into my glass? But no, that color is entirely au-naturale. It makes you want to second guess calling them blueberries in the first place. But I admit that blue-actually-purple-sometimes-hot-pink-berries doesn't quite have the same ring to it. This amazing wild blueberry sea salt is what inspired this bold
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