Blueberry Pineapple Tequila Sour Cocktail
A colorful, sweet-tart tequila sour that muddles fresh blueberries with tequila, pineapple, and lime. Optional egg white adds silky foam. Bright, tropical, and balanced.
Equipment
- Cocktail shaker
- Fine mesh sieve
- Jigger
- Citrus juicer
- Bar spoon
- Small saucepan
- Strainer
- Cocktail glass
- Measuring cup
- Small bowl
Ingredients
- 2 oz tequila blanco or reposado
- 1 oz pineapple juice fresh
- 0.75 oz lime juice fresh
- 0.5 oz simple syrup or blueberry syrup
- 0.25 cup blueberries fresh, plus extra for garnish
- 1 egg white optional
- ice cubes for shaking
- lime wheel or pineapple wedge for garnish
Instructions
- Add blueberries and syrup to a cocktail shaker; gently muddle to release juices and color.
- Add tequila, pineapple juice, lime juice, and egg white (if using).
- Dry shake (no ice) for about 10 seconds to build foam.
- Add ice and shake again until well chilled.
- Double strain through a fine mesh sieve into a chilled cocktail glass.
- Garnish with a lime wheel, pineapple wedge, or a few blueberries. Serve immediately.
Notes
Use blanco tequila for a crisp profile or reposado for added warmth. To make blueberry syrup: simmer equal parts blueberries, sugar, and water for about 10 minutes, strain, and cool. Taste before serving and adjust with a touch more syrup or lime as needed.