Blueberries and tequila might not immediately seem compatible. But when the two are mixed together, something kind of magical happens. Actually, three magical things happen.
First, the preserved blueberries: They still hold their shape but have now taken on a new flavor profile—sweet, still slightly tart and, yes, boozy. They can be muddled and added into a cocktail or used as a garnish.
Second, the blueberry-infused tequila, with its notes of lime and chile de árbol, is a perfect base for any cocktail. Since it already has been slightly sweetened with some sugar, there's no need for simple syrup.
And lastly, this concoction can be its own cocktail. Yes, really. Pour the infused tequila over some ice and garnish it with a few blueberries. Then throw it back. It's that good. Warning: You may stumble after a few.
To learn more, read "Super Soakers."
Recipe from the Tasting Table Test Kitchen
Yield: One 1-liter jar
Prep Time: 15 minutes
Cook Time: 5 minutes, plus soaking time
Total Time: 20 minutes, plus soaking time
1¾ cups tequila
1 cup sugar
¼ cup water
4 pieces of lime zest, shaved using a vegetable peeler
2 chiles de árbol
2 pints blueberries
In a small saucepan over medium-high heat, combine the tequila, sugar, water, lime zest and chiles and bring to a simmer, whisking constantly until the sugar dissolves, about 5 minutes. Remove from heat and combine the tequila mixture and blueberries in a sterilized 1-liter container. Seal and allow the contents to cool to room temperature before transferring to refrigerator. Chill for at least 24 hours before using. The blueberries will keep for up to 1 month.