Blueberry Coconut Margarita


Blueberry Coconut Margarita

There’s nothing quite like a cool margarita, and this one stars Hard Truth Toasted Coconut Rum with a touch of tequila, plus blueberry, lime, and a hint of sugar.


2 oz. Hard Truth Toasted Coconut Rum
½ oz. Tequila
1 oz. Blueberry lime simple syrup*
Juice of two limes, about 2 oz.
1 Lime wedge
5 Blueberries, picked together, to garnish
Coarse salt, to garnish



  1. Run lime wedge around rim of coupe glass, then rim with salt.
  2. Fill remainder of glass with ice, then top with rum, tequila, lime juice, and simple syrup.
  3. Stir gently to mix, then place picked blueberry pick in drink to garnish, and serve.


Add ½ c. water, ¼ c. sugar, ¼ c. agave syrup, zest of one lime, and 1 c. blueberries to a sauce pan, and gently muddle blueberries. Cook on medium heat until boiling, then reduce heat and simmer for 10 minutes. Remove from heat and strain until free of debris. Transfer to a sealable serving vessel. Syrup can be stored in a refrigerator for up to one week.

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