Toward the end of last year, Hosea Rosenberg, winner of Top Chef season five, opened Blackbelly Market in Boulder, a seasonal, ingredient-driven restaurant spinoff of his Colorado catering company under the Blackbelly name. Indeed Rosenberg works with local farmers in sourcing product, but he also raises his own pigs and lambs, and grows vegetables throughout the year in a greenhouse. So, naturally, lauded barman Michael Cerretani gives Blackbelly's drinks the seasonal treatment, too. Below, Cerretani shares a quick blackberry and mint margarita recipe, though notes, "I chose blackberries and mint, but this recipe is easily customizable by the home mixologist by using my 'base' recipe and then adding your own choice of fresh additions."
Blackberry & Mint Margarita
2 mint leaves
1 1/2 ounces silver tequila (such as Republic or El Tesoro)
3/4 ounce fresh lime juice
1/2 ounce light agave nectar
Place blackberries and mint in cocktail shaker. Press firmly on solids with muddler or back of wooden spoon until mashed. Add tequila, lime juice, agave plus half a cup of ice. Shake for 15 to 20 seconds. Pour mixture through strainer over ice in a double old fashioned glass. Garnish with a mint sprig.
*The above recipe works for many different fruit and vegetable combinations. Other options to try: blueberries and strawberries, cucumber and orange, thyme and cucumber, watermelon and orange.