Roasted Blueberry Basil Margarita Recipe — Refreshing Summer Cocktail

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• 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 and sugar for the rim

• Rim the glass with a lime wedge and dip into a mix of margarita salt and 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, squeeze in a lime slice, then add blueberries and fresh basil leaves.
• For the roasted blueberry basil simple syrup:
• Preheat the oven to 400°F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt and roast for 15–20 minutes, until the berries begin to burst.
• While the berries roast, make a simple basil syrup by combining equal parts sugar and water (for example, 1/2 cup sugar and 1/2 cup water) in a small saucepan with 6–8 fresh basil leaves. Bring to a boil until the sugar dissolves, then remove from heat and let cool about 20 minutes. Combine 1/2 cup of the cooled simple syrup with the roasted blueberries in a blender or food processor and blend until combined. Strain if you prefer a smooth syrup; I like a few blueberry bits.
• This recipe scales easily — double, quadruple, or make a pitcher. Adjust the simple syrup by 1/4 cup increments to taste. If making multiple servings, consider using bottled lime juice to avoid squeezing a ton of limes.