This spicy blackberry margarita is the perfect summer chiller. It will cool you down while spicing things up with ripe blackberries combined with fiery ghost pepper Kill Sauce.

Spicing Up Summer

The temperatures are heating up and that makes me what to cool down with a cocktail. Normally I’m a margarita purist. I wouldn’t think of having one blended with ice. But this margarita is different. It would totally work on the rocks, but it’s just better blended. The flavor is so intense it almost begs to be blended with ice. It’s fire and ice and it’s oh so nice, so all you cocktail snobs out there are just gonna have to get over it. A frosty cold grown up slushy makes me feel like I’m on vacation, and what could be better than that?

There is something amazing about that combination of the icy cold frozen margarita with the heat of ghost peppers and the tangy sweetness of blackberries. This is one of those cocktails that is dangerously good. I could drink pitchers of these all day. Clearly I’m going to need more ice.

5 Minutes to Paradise

Laura Ann Jams and Kill Sauce are the perfect combination of spicy and sweet to heat up this frosty margarita.

When it’s 100 in the shade the last thing I want to do is turn on the stove to make simple syrup. This recipe uses blackberry jam, but not just any blackberry jam. It uses Blackberry Bayleaf Jam from Laura Ann Jams that packs a major punch of flavor. Adding Ghost from Kill Sauce makes it so simple to layer on spice and more berry flavor. The combo gives you heat and just the right amount of sweetness. Toss everything in a blender and you’re done in minutes. No stove required.


  • 1 cup water
  • 1 cup tequila
  • 4 Tablespoons Blackberry Bayleaf Jam
  • 3/4 cup freshly squeezed lime juice
  • 2 teaspoons Kill Sauce Ghost
  • 1 pint fresh blackberries, plus more for garnish
  • Crushed Ice 

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Black Tepary Bean and Smoked Salmon Salad
Black Bean and Smoked Salmon Salad

Three Sisters Sopes
Three Sisters Sopes

In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body. 

Vegan Cajun Red Beans
Vegan Cajun Red Beans

This 100% vegan version of the cajun classic will fool even the most ardent meat eaters! It's been tested and approved by our Baton Rouge taste testers and they give it an enthusiastic thumbs up.

SAVE 10%