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Margaritas have been the cocktail of choice this summer at the Piehole Estates. I have a love for mezcal that I acquired on a trip down to Oaxaca in southern Mexico many years ago, so margaritas on the patio seemed like the thing to do this summer. If you’re not familiar with mezcal think of it as tequila’s smoky cousin. And Mrs. Piehole and I have a nice urban herb garden going in the backyard this year that provides a lot of inspiration. Plenty of time and ingredients to experiment with this season.

We’ve got some solid fennel growing in the back, a big bushy plant. I really like fennel fronds, they’ve got a nice anise flavor to them that I like to cook with. Fennel fronds work especially well on grilled fish, but that’s a topic for another post. If you’re not growing fennel in your yard (and you’re probably not) you can find fennel in the produce section of most grocery stores.

Back to cocktails. I thought pairing the anise flavor of fennel fronds with blueberries would be a good idea for something, especially since blueberries are in season and we’re getting amazing blueberries at our local farmers market. Then I thought the right idea might be to use this pairing in a cocktail. And so the idea of the Blueberry-Fennel Margarita was born.

I really like this recipe. The flavor combo of blueberry-fennel plays really nicely with a smokey Oaxacan mezcal. Recipe below. Whip it up and serve it on the rocks (don’t salt the glass rim for this one).

Piehole Willie’s Blueberry-Fennel Margarita

Ingredients

3/4 cup fresh blueberries (thawed if using frozen)

1/2 oz agave nectar

1 oz Cointreau orange liqueur

2 oz Oaxacan mezcal

Juice of half a lime 

Bunch of fennel fronds to taste

Method

Add all ingredients to blender. Blend on low until smooth. (Note: blending on a higher setting will heat up the drink unnecessarily). Pour over ice and serve.

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