House Rocks Margarita Recipe

Prepare your glass: rub a lime wedge around the rim of a rocks or coupe glass and dip into coarse salt or Tajín to coat. Set the glass aside in the freezer or at room temperature while you build the drink.

If using fresh fruit: make strawberry purée by hulled strawberries blended with a splash of water and strained. Make passionfruit purée/juice by scooping seeds and pulp and straining if desired. If using prickly pear, blend fruit or use store syrup. Measure all house flavor components.

Combine base

In a cocktail shaker, add 3 oz blanco tequila, 1 oz fresh lime juice, 0.5 oz orange liqueur, and 0.5 oz simple syrup.

Add house flavors

To the shaker add the coconut cream (0.5 oz), strawberry purée (0.5 oz), passionfruit purée (0.5 oz), and prickly pear syrup (0.5 oz). If you prefer a single dominant flavor, substitute two of these with extra simple syrup or omit one — but for the house-style layered profile use all four in equal parts.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the fruit and coconut cream.

If you rimmed the glass, you can serve the cocktail straight up: double-strain (to remove fruit solids and seeds) into the prepared chilled rocks glass without ice for a smooth presentation, or strain over fresh crushed ice in the glass for a classic 'on the rocks' experience.

Garnish with a lime wheel on the rim and a thin strawberry slice or a spoonful of passionfruit seeds floated on top for color and texture.

Optional: to create a layered visual (house rocks style), pour the cocktail gently over a bar spoon held just above the ice so the denser fruit and coconut components settle attractively; alternatively, drizzle 0.25 oz additional prickly pear syrup over the top after pouring for a pink accent.