Blackerry Coconut Margaritas

Okay, here it is: my new favorite cocktail! Sweet, tart, strong, and beautifully bright pink Blackberry Coconut Margaritas. And they're just in time for Cinco de Mayo!



To be honest, I don't usually go for flavored margaritas. I have a hard time deviating from the original. I don't really like sweet drinks, and I love lime to an absurd degree, so I always go classic: tart and strong, on the rocks, with salt.

However, these margaritas have completely changed my view on adding fruit. Muddling in a few blackberries adds a lovely tartness (and oh my gosh, that color!). Adding coconut rum makes these feel like they belong at the beach, or a summer BBQ at the very least. The combination of blackberries, coconut rum, tequila, lime, and the tiniest bit of agave is perfection.


You may wonder about mixing tequila and rum. I actually love the combination, and use it pretty frequently in summer-y cocktails. I've made these quite a few times this spring (they "had" to be tested repeatedly) and have absolutely adored them every time. They just scream summer.

I use Koloa's Coconut Rum from Kaua'i because it's my all-time favorite. Dave and I spend time on Kaua'i every winter, and have brought many (many! many!) Koloa Rum cocktails to the beach. There's something about coconut rum that instantly transports me, with thoughts of sitting on the sand, feeling the sun on my face, and hearing the waves.


Margaritas are perfect for pairing with a salty snack, and these are no exception. Tortilla chips! Plantain chips! Roasted and salted macadamia nuts! Maybe all of the above?? Regardless, please don't forget the guacamole.

These margaritas would be perfect for a Cinco de Mayo party, a picnic at the beach, or a summer BBQ. So mix up a few of these, soak up the sun, and relax! It's margarita time.



Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Clearly, you also need guacamole. Mix up a big bowl of this Roasted Corn Guacamole to complete the summer BBQ vibe.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Blackberries (3-5 per drink)
  • High quality tequila (~1.0-1.5 oz per drink). I like using reposado (aged 2-12 months) for these, since I think the flavors complement the blackberries beautifully.
  • Coconut rum (~1.0-1.5 oz per drink). We always have Koloa, but anything will work.
  • Lime juice (2-3 oz per drink). Fresh! No bottled lime juice allowed here.
  • Agave (0.25-0.5 oz per drink). I prefer a really tart margarita, so I just use a dash. Use more if you like a sweeter drink.
  • Garnishes. I use a few additional blackberries, sometimes a lime wedge.
Thoughts About Method
(These are all just suggestions, be creative and make it yours) 
  1. In a shaker, muddle the blackberries aggressively; you want them to release all their juice and that gorgeous pink color.
  2. Contemplate your margarita personality. Do you want your drink to be tart or sweet? Boozy or gentle? Adjust the volumes above accordingly.
  3. Add the tequila, rum, lime juice, and agave to the shaker, as well as ice. Shake it vigorously.
  4. Using a strainer (critical for getting out all the blackberry seeds and pulp!), pour into glasses over ice. If you don't have a cocktail strainer, any small kitchen strainer will work.
  5. Serve over a few big ice cubes (no watered down drinks!) and with any garnishes that inspire you.

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