I love strawberry margaritas, whether they’re brightened with fresh basil or warmed with a slice of jalapeño. Since I can’t choose a favorite, I’m sharing both versions here so you can try the one that suits your mood.
Summertime is made for sippin’ Strawberry Margaritas.
When strawberries are in season they’re sweet and juicy, which means you need very little extra sweetness in the cocktail. I like a touch of simple syrup made with honey for balance, but you can skip sweetener entirely if you prefer a more tart cocktail.
The recipes below are written for a single cocktail but scale easily. For larger batches, pulse the strawberries a few times in a food processor instead of muddling, or mix the strawberries, citrus juices and simple syrup ahead of time and refrigerate. Strain before serving for a smooth, infused mixer.
Strawberry Basil Margarita
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- Author: Simone Miller
- Yield: 1 cocktail
- Category: Drinks
- Cuisine: Mexican
Ingredients
- 1 sprig basil (about 5 leaves)
- 3 strawberries
- 1.5 ounces lime juice
- 1 tablespoon lemon juice
- 1.5 ounces tequila (gold or silver; Espolòn is a favorite)
- 1 tablespoon simple syrup (recipe below)
- 1 tablespoon coarse sea salt
- 1 teaspoon raw turbinado sugar
- lime wedge, strawberry and basil sprig for garnish
Instructions
- On a small plate, combine the coarse salt and sugar. Run a lime wedge around the rim of the glass, then invert the glass into the salt mixture to coat the rim. Set aside.
- In a cocktail shaker, muddle the basil, strawberries, and the lime and lemon juices. Add tequila and a small handful of ice, then shake vigorously for about 30 seconds.
- Strain into a glass over ice (a large ice cube helps prevent rapid dilution). Garnish with a lime wedge, a strawberry, and a sprig of basil.
Notes
To make the simple syrup:
Dissolve 1/4 cup honey in 1/4 cup boiling water. Let cool, then store in a jar in the refrigerator.
Strawberry Jalapeño Margarita
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- Author: Simone Miller
- Yield: 1 cocktail
- Category: Drinks
- Cuisine: Mexican
Ingredients
- 1 slice jalapeño (seeds removed; handle with care)
- 3 strawberries
- 1.5 ounces lime juice
- 1 tablespoon lemon juice
- 1.5 ounces tequila (gold or silver; Espolòn recommended)
- 1 tablespoon simple syrup
- lime wedge, strawberry and jalapeño slice for garnish
Instructions
- On a small plate, mix the coarse salt and sugar. Rub a lime wedge around the rim of your glass, then press the rim into the salt mixture to coat. Set aside.
- In a cocktail shaker, muddle the jalapeño, strawberries, and the lime and lemon juices. Add tequila and a small handful of ice, then shake well for about 30 seconds.
- Strain into a glass over ice (a large ice cube slows dilution). Garnish with a lime wedge, a strawberry, and a slice of jalapeño.
Notes
Simple syrup:
Dissolve 1/4 cup honey in 1/4 cup boiling water. Let cool and store in the refrigerator.
* Safety: Be careful when handling hot peppers. Wash your hands, knife and cutting board thoroughly after use, and avoid touching your face or eyes until you’re certain your hands are clean.
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