I finally put my winter coats into storage for good, and to celebrate the official start of spring I made margaritas. Nothing announces warm weather quite like tequila, and this cocktail felt like the perfect way to welcome lighter days.
This week also happened to be my birthday, and instead of a conventional cake I hosted a Brown (sugar) Biscuit, Bacon, Bloody (Mary) Bar Birthday Brunch. It was a small, delicious celebration filled with savory bites and lots of personality — which, after all, is exactly why this blog is called Butter Me Up Brooklyn.
A bloody mary bar is nearly the best way to entertain. Make pitchers of mix the night before, pull out an ice bucket, and arrange small bowls with toppings like cheese cubes, crispy bacon, tiny pickles, olives, and a selection of spices and hot sauces. Guests can personalize their drinks, which keeps the mood relaxed and fun.
Start by setting up a simple bar with plenty of glasses and ice. Little details — a spoon for stirring, labeled bowls for toppings — keep things orderly and make it easy for guests to help themselves.
Arrange picks on a platter and surround them with your chosen garnishes. The cheese cubes were a nod to my friend from Wisconsin — I trust her taste when it comes to cheese choices. Little touches like regional favorites make a spread feel personal.
No brunch is complete without donuts. I picked up crowd-pleasing rounds from a favorite local bakery, and they disappeared fast. Sweet treats alongside savory options keep a brunch menu balanced and satisfying.
For dessert I also made Bourbon Black (cocoa) Brownies. They were adapted from a boozy red wine chocolate fudge brownie recipe: swap bourbon for wine, use black cocoa instead of unsweetened cocoa, and finish with a sprinkle of flaky salt. They’re indulgent and perfect for a celebratory brunch.
But today, I’m sharing the margaritas. Fresh blackberries give these cocktails a beautiful color and natural sweetness, while jalapeños add a bright, spicy kick. The combination is both sweet and sassy.
I like to use agave syrup as a shortcut when I don’t have triple sec on hand. Agave blends seamlessly with tequila — after all, tequila is made from the blue agave plant — so it’s a natural sweetening choice that keeps the margarita bright and balanced.
To make these cocktails, you’ll muddle fresh blackberries with a slice or two of jalapeño and lime to release their juices and oils. Add tequila and agave, shake with ice, and strain into a glass filled with fresh ice. Garnish with extra blackberries and a lime wedge for a pretty, drinkable presentation.
The jalapeño is the highlight here — it adds a quick burst of heat without overwhelming the fruit. Muddle gently if you want a subtle spice, or add an extra slice for a more pronounced kick.
Muddle a slice or two of jalapeño with the blackberries and lime in the bottom of a shaker to infuse the flavors. Add tequila, agave syrup, and ice, then shake until well chilled. Strain into an ice-filled glass and garnish with extra fruit.
Give these a try — they make a lively addition to happy hour or a weekend brunch, and they’re simple enough to mix up for a group.
Blackberry Jalapeño Margaritas
For each cocktail:
2 shots (3 ounces) tequila
2 large spoonfuls agave syrup
3 blackberries
1 jalapeño slice (use 2 for more heat)
1 lime, cut in half
Blackberries and lime slices for garnish
Muddle blackberries, jalapeño, and the juice of one lime in the bottom of a cocktail shaker. Add tequila, agave syrup, and a handful of ice. Shake vigorously until chilled. Strain into an ice-filled cocktail glass and garnish with additional blackberries and a lime slice.