Mexican Blueberry Punch

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Recipe by Portland, Maine bartender Andrew Volk of the Portland Hunt and Alpine Club.

Mexican Blueberry Punch Picture


3 lemons
0.25 cup sugar
16 oz hot water
0.5 cup Wild Blueberries
8 oz blanco tequila
Soda water


Peel the lemons into a heat proof punch (or mixing bowl). Add the sugar to the peels and muddle. Let rest for at least two hours, occasionally stirring. Juice lemons. Dissolve sugar/oil mixture with hot water. Add blueberries, lemon juice, and tequila. Chill. Top with soda to taste.

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