Cuervo Silver Tequila Strawberry Lemonade Margarita Recipe

Rim glasses

Place the coarse salt or Tajín on a small plate. Rub the rim of four margarita or rocks glasses with the lime or lemon wedge, then dip each glass rim into the salt to coat. Set glasses aside in the refrigerator to chill while you prepare the cocktail.

Place 1 cup hulled strawberries into a blender along with 0.75 cups fresh lemon juice and 0.5 cups simple syrup. Add 0.5 cups cold water to loosen the mixture so it blends smoothly.

Blend on high until completely smooth, about 20–30 seconds. Pause and scrape down the sides if necessary to ensure even blending.

Strain the blended mixture through a fine-mesh sieve into a pitcher to remove seeds and pulp, pressing with a spoon to extract as much liquid as possible. Discard solids left in the sieve.

Add 8 oz Cuervo Silver tequila and 2 oz triple sec to the pitcher with the strained strawberry-lemonade base. Stir vigorously for 10–15 seconds to combine.

Taste the mixture and adjust sweetness or tartness as needed: add up to 2 tbsp simple syrup for more sweetness or an additional 1–2 tbsp lemon juice for more tartness.

If you prefer a lighter, slightly effervescent cocktail, add 4 oz club soda to the pitcher and stir gently to combine. Otherwise skip the club soda for a fuller-bodied margarita.

Fill each prepared glass with about 3/4 cup of ice (use the ice quantity provided). Pour the margarita mixture into each glass, dividing evenly (approximately 8 oz per serving if club soda used, slightly more without).

Garnish each glass with a sliced strawberry and a lemon wheel or wedge on the rim. Optionally, drop an extra strawberry slice into each glass.

Serve immediately with a straw or cocktail stirrer.