Strawberry Mint Margarita Recipe

Optional Rim

If rimming the glass, rub a lime wedge around the rim of a chilled rocks or coupe glass, then dip the rim into coarse salt or sugar placed on a small plate. Set the glass aside.

Place the hulled, quartered fresh strawberries and 6 mint leaves into a shaker or mixing glass. Add the 0.5 oz simple syrup. Using a muddler, gently press and twist until the strawberries are broken down and the mint releases aroma but not shredded (about 8–10 gentle muddles). This extracts juice and bright mint flavor.

Add the 2 oz suerté blanco tequila, 1 oz Cointreau, and 1 oz fresh lime juice to the shaker with the muddled strawberries and mint. Fill the shaker with ice (enough to nearly full).

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosty. This chills and dilutes to balance the cocktail.

Place a fine mesh strainer over the prepared glass and pour the cocktail through a hawthorne or shaker strainer and then the fine strainer to remove seeds and small mint bits. Fill the glass with fresh ice if serving on the rocks, or no ice for a coupe presentation.

Garnish with a fresh mint sprig and a lime wheel or wedge. Optionally slap the mint between your palms once and tuck it into the garnish to release extra aroma.

For a frozen version: after muddling strawberries and mint, add all ingredients to a blender with 1 to 1 1/2 cups crushed ice and blend until smooth. Serve in a chilled glass with the same garnish.