Berry season is margarita season and, for those of us in the foodservice industry, it's also a time to explore our culinary creativity by mixing tequila with whatever ingredients we happen to have on hand in the workplace.
I made a lovely batch the other day with the season's first blueberries and a fancy demarra sugar, which I had left over from a catering gig. Past efforts have made use of tamarind and coconut milk and, in the absence of fresh berries, jam comes in handy. Lemonade is also a convenient standby.
We do tend to burn ourselves more often on margarita kitchen days, but the season is short and the risks keep us from descending into full fledged debauchery.
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