• 2 oz infused blueberry tequila*
  • 5 oz Backyard Soda Ginger-Lime CBD Simple Syrup
  • 2 oz Backyard Soda Mango-JalapeƱo CBD Soda
  • 1 oz mango juice 
  • .5 oz fresh lemon juice
  • Blueberry lemon salt for rim**

Shake ingredients over ice (except soda), then top with soda.

Garnish glass with blueberry lemon salt and blueberries. 

*Infused blueberry tequila:

  • 1/2 c silver tequila 
  • 1/2 c ripe blueberries
  • Leave in a jar for 5 days.

**Blueberry lemon salt:

  • Mix 1 tbsp lemon zest with 2 tbsp flaky sea salt.
  • Bake @ 225 for 5 min.
  • Juice a few blueberries and add 1 tbsp blueberry juice to sea salt. 
  • Bake @ 225 for 5 min.
  • Let salt cool. 
  • Crush up for flaky texture, or put in a food processor for fine salt.

Created by Eric Robertson of The Rio Grande Mexican Restaurant

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