Bloody Morguerita


  • 1 ounce raspberry purée (6 ounces fresh raspberries, ¼ cup water)
  • 2 ounces tequila
  • 4 ounces peach juice
  • ½ ounce lime juice
  • Lime wedge, to garnish
  • Black salt, to rim (coarse salt, black food dye)


  • In a blender or food processor, blitz the raspberries until smooth, adding water if need be. Strain the purée through a fine-mesh strainer to extract any seeds. Set aside
  • Using a fork, combine the salt and black food dye until colored as desired. Run a lime wedge around the rim of the cocktail glass, and dip the rim in the salt.
  • In a cocktail shaker filled with ice, combine the raspberry purée, tequila, peach juice, and lime juice. Cover and shake vigorously.
  • Strain the mixture into the salt-rimmed cocktail glass over ice. Garnish with a lime wedge and serve.