Margaritas Recipe

For strawberry purée: Hull 4–6 medium strawberries, add to blender with 1 tsp simple syrup (or to taste) and 1 tsp water, blend until smooth. Strain if you prefer a silky texture. Yields about 2 oz.

For mango purée: Peel and chop 1/2 ripe mango, place in blender and puree until smooth; add 1/2 tsp lime juice if desired. Yields about 2 oz.

For peach purée: Peel (optional) and chop 1 small ripe peach, blend until smooth; add a pinch of sugar or 1/2 tsp simple syrup if needed. Yields about 2 oz.

Prepare glass

If rimming, run a lime wedge around the glass rim and dip into salt or Tajín. Fill glass with large ice cubes and set aside.

In a cocktail shaker filled with ice, combine 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 0.5 oz simple syrup, and 2 oz chosen fruit purée (strawberry, mango, or peach).

Shake vigorously for 10–15 seconds until well chilled and slightly frothy.

Strain into the prepared rocks glass over fresh ice. Garnish with a lime wedge or a slice of the chosen fruit.

If rimming, run a lime wedge around the serving glass and dip into salt or Tajín; set aside.

In a blender, combine 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 0.5 oz simple syrup, 2 oz chosen fruit purée, and 1.5 cups crushed ice.

Blend on high until smooth and slushy, about 20–30 seconds. Check texture and add a splash of water or more ice to adjust consistency.

Pour into the prepared glass. Garnish with a lime wheel or a slice of the chosen fruit.

Sweetness: Increase or decrease simple syrup by 0.25–0.5 oz to suit the tartness of your fruit and personal taste.

Strength: Use more or less tequila/liqueur to adjust alcohol level—maintain balance between spirit, citrus, and sweet.

Batching: Multiply ingredient quantities by number of servings. For blended batches, blend in smaller batches for best texture.