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Blueberry Margarita


1/2 cup fresh or frozen bluberrues
1 oz tequila
1/2 oz blue curacao
1/2 oz cointreau
1/2 oz chambord
2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

From the book Toma Margaritas: The Original Guide to Margaritas and Tequila written by Robert Plotkin and Raymon Flores (1999, BarMedia)