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Ingredients
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Classic Margarita Base
Strawberry Purée
Garnish & Finish
Method
Prepare Glass
Rim the glass
Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or Tajín so it adheres evenly. Set the glass aside to dry while you make the cocktail.
Make Strawberry Purée
Place the hulled and quartered strawberries, 1/2 tsp granulated sugar, and 1/4 oz fresh lime juice into a blender or food processor. Pulse until smooth, about 10–15 seconds. If desired for a silkier texture, press the purée through a fine mesh strainer to remove seeds. Yield: roughly 3/4 oz–1 oz purée.
Build & Shake
In a cocktail shaker, add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, 1/2 oz simple syrup, and 3/4–1 oz strawberry purée (adjust to taste for sweetness and fruit intensity). Fill the shaker with ice to near full.
Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.
Strain & Serve
Double strain the cocktail into the prepared glass over fresh ice (or serve straight up in the chilled glass if preferred). Use a fine mesh strainer in addition to the shaker strainer to catch any seeds or pulp if you did not fine-strain the purée earlier.
Garnish with a lime wheel on the rim and a strawberry on a pick or floated on top. Optionally add a light lime zest over the top for aroma.