Ingredients

The following ingredients have 4 Servings
  • 4 ½ ounces tequila (any brand, any type; 2 shots)
  • 1 ½ ounces triple sec (1 shot)
  • 1 ½ ounces fresh lime juice (1 shot)
  • ¼ cup cucumber (peeled and roughly chopped)
  • 2 slices fresh jalapeño (deseeded if you prefer a less spicy margarita)
  • 3 ounces honey (or coconut nectar if vegan; 2 shots)
  • 3 ounces coconut cream (2 shots)
  • ice (to taste)
  • food coloring (if desired)
  • ¼ cup freeze-dried blueberries
  • 2 tablespoons black salt (optional)
  • 2 tablespoons honey (or coconut nectar if vegan)

Instruction

  • In a completely dry spice grinder or high-speed blender, process freeze-dried blueberries until powdered. Scrape into a flat but broad dish, like a ramekin. The dish needs to be slightly wider than the rim of your glass. Stir in black salt, if using.
  • Pour honey into second flat but broad dish or ramekin.
  • Combine all margarita ingredients in high-speed blender and process until smooth. Add a little green food coloring, if desired, for a greener look. 
  • Rim your glass: dip the rim of the glass into the honey first then into the blueberry powder, gently tapping off excess. Repeat with second glass. Dip the back of the candy eyes in a little bit of honey and affix two to the front of each glass. Fill with margarita and serve!