4 cups tequila blanco (also called plato or silver tequila)
2 cups orange liqueur such as Triple Sec or Cointreau
1 cup lime juice
3 cups blueberries
A few sprigs of mint
Agave nectar or simple syrup, to sweeten if needed
Kosher or flake salt (not iodized salt) for rimming the glass (optional)
Extra blueberries and lime wedges for garnish (optional)
Infuse the tequila:
Place the tequila, orange liqueur, lime juice, and blueberries in a blender and pulse 8 to 10 times. Allow the ingredients to infuse for at least 30 minutes.
Muddle the mixture:
Pour the mixture into a bowl, add the mint, and muddle together (i.e., bruise up the mint) with a muddler, dowel, or a wooden spoon. Allow to infuse for about five minutes.
Strain the solids:
Pour the mixture through a fine mesh sieve into a pitcher filled with ice. Press the solids with the back of a spoon to get all of the liquid out.
Taste and sweeten if needed:
Give the margaritas a taste and stir in agave nectar or simple syrup to sweeten, if needed.
Rim the glass:
If you like margaritas with salt on the glass, then take a small plate or bowl and fill it with the salt. Next, take a glass (a cocktail or coupe glass will do, but a canning jar is just as easy) and rub the rim of it with a wedge of lime. Dip the glass into the salt and give it a turn or two.
Serve the margaritas:
Pour the margaritas into the prepared glasses. Garnish with lime wedges or blueberries skewered on a cocktail spear or toothpick.