Recipes Blueberry Margarita 5.0 (3,576) 2 Reviews This quick and easy margarita recipe is made with muddled blueberries and bitters. Slideshow: More Margaritas By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 Ingredients 1/4 cup fresh blueberries 1 ounce (2 tablespoons) fresh lime juice 4 ounces (1/2 cup) reposado or añejo tequila 1 1/2 ounces (3 tablespoons) Simple Syrup Few dashes orange bitters Ice Kosher or sea salt for rimming the glass Directions Rub the rim of two rocks or margarita glasses with a lime wedge. Swirl the rims through a small pile of kosher or sea salt to salt them. Add ice cubes to the glasses. In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Add the tequila, Simple Syrup, bitters and a handful of ice to the shaker. Add a left over rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glasses. Rate it Print