Blueberry Pineapple Tequila Sunrise

I still have some blueberry pineapple tequila left after making that blueberry pineapple margarita … so then the question became … what ELSE can I make with blueberry pineapple tequila? The first thing that came to mind was a tequila sunrise. Grenadine didn’t seem like the right thing to use with blueberry pineapple tequila, so I made a blueberry simple syrup to go with it. The colors in the photos look a little unexpected–I was thinking they should be more blue or purple, but keep in mind my infused tequila is several weeks old now, so the color isn’t as vibrant as it was when I first made it, but the flavor is still wonderful.

If you think about which part of the world each of these fruits grow, it’s a bit of a modern miracle that we can even create this beverage. Some might argue that it’s ethically wrong … that we should eat local, and parts of me agree with that sentiment. I do try to eat local as much as I can. But I love pineapple too much to pass it by when I see a beautiful ripe pineapple at the grocery store.

Blueberry Pineapple Tequila Sunrise

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Ingredients

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For the Blueberry simple syrup:

• 2 cups fresh or frozen blueberries
• 1 cup water
• 1 cup sugar (for a “skinny” cocktail, use an equivalent amount of Stevia or a mix of Stevia and sugar)
• 1 teaspoon vanilla extract

For the cocktail:

• 3 – 6 oz. pineapple juice or pineapple orange juice
• 1 oz. blueberry pineapple infused tequila (recipe here)
• 1/2 oz. blueberry simple syrup

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Instructions

1. Three days before, start the blueberry pineapple tequila. It will take three days for the blueberries and pineapple flavor to infuse into the tequila.
2. To prep the blueberry simple syrup, put the blueberries, water, sugar and vanilla in a small saucepan, bring to a boil, then reduce heat to a simmer and cook for about 15 minutes, stirring frequently or until the blueberries have all popped and the juices are distinctly purple. Strain out the berries by pouring the mixture through a cheesecloth or through a very fine-mesh sieve, mushing the berries to release all their juices.Store the syrup in a sealed bottle in the fridge.
3. To make the cocktail: fill a glass most of the way with ice. Pour the juice into the glass, filling it 2/3 – 3/4 of the way.
4. Pour the tequila and syrup into a small vessel that pours well. Pour the purple liquid over the juice.
5. Serve immediately. Garnish with blueberries, pineapple wedges, and/or edible flowers.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Tuesday’s Table, Foodie Friends Friday, Friday Frenzy, The Weekend Social, The Weekend Retreat and Moonlight & Mason Jars.