Strawberry Margarita Recipe

Cocktail

1. 1

   Prepare glass

   If you like a salted or sugared rim, run the lime wedge around the rim of a coupe or rocks glass. Pour some salt or sugar onto a small plate and press the moistened rim into it to coat. Set the glass aside in the freezer or fill with ice to chill while you prepare the drink.

2. 2

   Make strawberry purée

   Place the hulled fresh strawberries into a blender or food processor. Add 1/2 oz simple syrup (or agave) and 1 oz fresh lime juice. Blend until smooth, about 10–20 seconds. If you prefer a very smooth cocktail, strain the purée through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract about 3/4 cup of purée. Reserve pulp or discard seeds.

3. 3

   Assemble cocktail

   In a cocktail shaker, add the strawberry purée (about 3/4 cup), 3 oz tequila, 1 oz triple sec (or Cointreau), and the remaining 0.5 oz simple syrup if you want it sweeter (adjust to taste). Fill the shaker with ice (about 1 cup).

4. 4

   Shake

   Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well-chilled. This chills and dilutes the drink properly.

5. 5

   Strain and serve

   Discard the ice from the chilled glass (if used to chill). Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to catch any tiny seeds or pulp. If you prefer a frozen/ blended margarita instead, pour the assembled ingredients (without shaking) into a blender with 1 to 1 1/2 cups of ice and blend until slushy; then pour into the prepared glass.

6. 6

   Garnish

   Garnish with a strawberry slice on the rim and a lime wedge. Serve immediately.

7. 7

   Taste and adjust: if the cocktail is too tart, add a splash more simple syrup or agave; if too sweet, add a teaspoon more fresh lime juice. Yield is one generous cocktail — scale recipe as needed.