The last 10 years have been filled with blogging, trying out new recipes and spending a lot of time in the kitchen. My life has revolved around food, gathering ideas and listening to others talk about food.

When I dine at a new restaurant with a fellow food lover, we’re often bellied up to the bar to get the inside scoop on what’s good, what’s new and what’s happening. A dinner that would usually take one hour or less stretches to two hours (or more) when dining with like-minded people as we work our way through the menu: both food and drink.

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It should come as no surprise that I’m really into beverages: both alcoholic and non-alcoholic. Take a look at the past two posts: both drink based! However, I don’t enjoy overindulging, so quality over quantity wins for me as does the use of fresh ingredients and top-shelf liquor when possible.

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(credit: Crystal Grobe)

(credit: Crystal Grobe)

It made sense to use some of our freshly-picked blueberries in a cocktail, and “Food & Wine” came to the rescue with a great combination of muddled blueberries, aged tequila and orange bitters (I’m a fan of Bittercube, run by a couple of Midwestern cocktail dudes).

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The muddled blueberries made for such a beautiful color! Each recipe makes two stiff drinks, so share with a friend or save half for later. Find the recipe here.