Spicy Blueberry Peach Shrub Margaritas

So apparently, I can go for 3 plus years without posting an alcoholic recipe on the blog. But as soon as I break that seal, I need to post two in less than a month. Can’t say I’m mad about it though because these spicy blueberry peach shrub margaritas are everything I never knew I wanted in a cocktail.

[Tweet “Spicy Blueberry Peach Shrub Margaritas #themarinate #healthyhappyhour #patioseason”]

I’m a wine over cocktails kind of girl, so I’m actually super surprised I’m sharing yet another margarita recipe so quickly. But when I saw this week’s ingredients for The Marinate challenge, I knew another margarita recipe was in order. Seriously, don’t limes and  Jalapeno Lime Salt just scream margaritas?

The third ingredient was this California Balsamico Blanco with Honey which admittedly, threw me for a loop. Adding vinegar to my margaritas didn’t sound palatable at all. But after a little research, I discovered that shrubs a.k.a. drinking vinegars are actually a thing that people add to sparkling water and cocktails. And that’s how these spicy blueberry peach shrub margaritas were born.

Spicy Blueberry Peach Shrub Margaritas

There are 2 parts to these margaritas: the blueberry peach shrub and a spicy margarita. Because of the shrub, these margaritas require a little extra work but if you’re used to making simple syrup for your cocktails it isn’t that much different.

How to make a blueberry peach shrub

Like I said, making shrubs is pretty similar to making simple syrup. Actually, it starts with making simple syrup. I used maple syrup because I thought coconut sugar would be overwhelming but you can use whatever you have on hand.

Once your simple syrup is done add your fruit and let it simmer until the fruit starts to look limp. I used blueberries and peaches cuz I bought way too many this week. But there a lot of other fruits that can work here. Maybe cherries or strawberries and mint.

Once the syrup takes on the colour of the fruit and the berries start looking limp, add the vinegar and bring to a low simmer. I used a combo of California Balsamico Blanco with Honey and apple cider vinegar but ACV alone should work or maybe ACV and white or red wine vinegar. And if you want to get crazy, you can add a dash of dark balsamic. But not so much as to overpower the other flavours.

Finally, you strain out the fruit, cool the shrub and make your spicy blueberry peach shrub margaritas. And just like that you’ve got another refreshing, simple-ish drink to add to your roster this patio season. Oh and this one gets bonus points cuz you can mix any extra blueberry peach shrub with sparkling water on those non-patio nights.

THE CHALLENGE

If you’re a fan of these spicy blueberry peach shrub margaritas, I’d love it if you could head over to Progressive Nectar’s IG and vote for me. If my photo gets the most likes I win a prize & you have a chance to win too.

Here’s how to vote:

1. Follow @progressive_nectar & @ReginaSpices
2. Find my photo of these savoury pancaeks, like and comment on it
3. If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too

If you make these blueberry peach shrub margaritas, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

Spicy Blueberry Peach Shrub Margaritas

 

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Prep time

10 mins

Total time

10 mins

 

These spicy blueberry peach shrub margaritas are refreshing, easy to make and perfect for patio season. Plus, you can drink any extra blueberry peach shrub with sparkling water on those non-patio nights.

Author: GiselleR @ ExSloth.com

Recipe type: Drinks

Serves: 2 margaritas

Ingredients

For the blueberry peach shrub:

• ½ cup water
• ½ cup maple syrup
• 1 cup blueberries
• 1 cup peaches, peeled and diced (about 3½ peaches)
• ½ cup vinegar*

For the spicy blueberry peach shrub margaritas**:

• ⅓ cup tequila (depending on preference)
• ½ cup freshly squeezed lime juice
• ⅔ cup blueberry peach shrub
• ½ a jalapeno, sliced and seeds removed
• Jalapeno Lime Salt for rimming the glass
• ice

Instructions

Fo the blueberry peach shrub:

1. Add the water and maple syrup to a medium saucepan and bring to a boil
2. Allow to simmer for a couple minutes before adding the fruit
3. Bring the mixture to a boil again, then reduce to a low simmer, while stirring occasionally
4. Once the liquid begins to turn the colour of the fruit (purple/blue) and the berries start looking limp, add the vinegar and continue to heat until it begins to simmer
5. Remove from the heat, strain the mixture and allow the liquid (the shrub) to cool. Discard or reserve the fruit for another use***
6. Refrigerate until ready to use

For the spicy blueberry peach shrub margaritas:

1. Rub the rim of 2 glasses with a lime wedge, dip the glasses lightly in jalapeno lime salt and set aside
2. Add all ingredients for the margaritas into a shaker and shake vigorously
3. Pour into the glasses and garnish with more jalapeno slices if desired

Notes

* I used ¼ cup apple cider vinegar and ¼ cup California Balsamico Blanco with Honey
** I like my margaritas heavy on the lime and light on the tequila but you can adjust to suit your tastes
*** I ate the leftover fruit with ice cream and it was amazing
**** Cook time doesn't include cooling time for the shrub

3.5.3208

Want more margaritas? Try this one:

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WHAT ABOUT YOU?

• What’s your favourite cocktail?
• Have you ever made shrubs or drinking vinegars before?

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