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I love supporting my fellow boozey broads – both behind the bar and online. That’s why when Kara Newman reached out with her idea for an online cocktail party featuring drinks from her snazzy lil cocktail book “Spice & Ice,” I was delighted to join in. Our mission was to choose a drink from the book, make it and do a little blog post about it. I’m a tequila lover, so I opted for the Blackberry-Poblano Margarita.

This is a super sipper for warm weather relaxation. I actually like my margaritas nice & limey, so in addition to the ingredients in Kara’s recipe below (excerpted from Spice & Ice), I added about ¼ of fresh lime juice. Delicious!

If you’re into spicy flavors, or into cocktails, Kara’s book is a great addition to you mixology library. Cheers, Kara. (Now… back to that drink!) Recipe here:

Blackberry-Poblano Margarita

(Recipe and drink description excerpted from Spice & Ice)

The luscious purple color of this drink is a stunner! Taste a berry first to check for sweetness; if it’s not super-sweet, add a tablespoon of sugar when muddling the berries.

1 Tablespoon fresh blackberries

1 Tablespoon diced poblano peppers (or 1 1/2, if very mild)

1 ounce silver tequila

3/4 ounce Cointreau

In a cocktail shaker, muddle blackberries and poblano peppers. Shake together with tequila, Cointreau, and ice, and strain into a martini glass.

Notes on working with fresh blackberries, raspberries, or blueberries:

If berries aren’t summer-sweet, add sugar or simple syrup.
If you’re particular about not wanting bits of fruit pulp or seeds floating in your glass, strain through a sieve before serving.
Blackberries not in season? Use frozen berries.