I love strawberry margaritas either infused with fresh basil, or heated up with jalapeño. Since I can’t decide which I love more, I’m sharing both recipes with you today!
Summertime is made for sippin’ Strawberry Margaritas.
Since summer is also made for snacking on fresh fruit, it only makes sense to combine the two. Plus, when you add sweet in-season strawberries, you don’t need much more to sweeten the drink.
I love a just a touch of simple syrup (made with honey) for balance, but you could definitely leave that out if you’d rather skip the sweetener altogether.
The recipes for the strawberry margaritas below are for a single cocktail, but they’re easily scaleable.
If making a larger batch, you can give the strawberries a few pulses in a food processor instead of muddling them. You can also combine the strawberries, citrus juices, and simple syrup ahead of time and refrigerate and strain when you’re ready to make the drinks. This way you’ll get a nice infused mixer.
Yield:
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PinIngredients
- 1 sprig basil ((about 5 leaves))
- 3 strawberries
- 1.5 ounces (1 jigger) lime juice
- 1 tablespoon lemon juice
- 1.5 ounces (1 jigger) tequila, either gold or silver ((I love Espolòn))
- 1 tablespoon simple syrup, (recipe follows)
- 1 tablespoon coarse sea salt
- 1 teaspoon raw turbinado sugar
- lime wedge (strawberry, and basil sprig, for garnish)
Instructions
- On a small plate, combine the coarse salt and sugar. Run the lime wedge garnish around the edge of the glass, and then turn the glass upside down onto the salt mixture, coating the rim. Set aside.
- In a cocktail shaker, muddle the basil, strawberries and lime and lemon juices. Add the tequila along with a small handful of ice and shake well for 30 seconds or so.
- Strain over ice (I like using a large ice cube so it doesn’t get watered down right away), and garnish with a lime wedge, strawberry, and sprig of basil.
Notes
To Make Simple Syrup:
Dissolve 1/4 cup honey in 1/4 cup boiling water. Allow to cool. Store in a jar in the fridge.
Ingredients
- 1 slice jalapeño, (seeds removed *)
- 3 strawberries
- 1.5 ounces (1 jigger) lime juice
- 1 tablespoon lemon juice
- 1.5 ounces (1 jigger) tequila, either gold or silver ((I love Espolòn))
- 1 tablespoon simple syrup, (recipe follows)
- lime wedges, strawberry, and jalapeño, for garnish
Instructions
- On a small plate, combine the coarse salt and sugar. Run the lime wedge garnish around the edge of the glass, and then turn the glass upside down onto the salt mixture, coating the rim. Set aside.
- In a cocktail shaker, muddle the jalapeno, strawberries and lime and lemon juices. Add the tequila along with a small handful of ice and shake well for 30 seconds or so.
- Strain over ice (I like using a large ice cube so it doesn’t get watered down right away), and garnish with a lime wedge, strawberry, and slice of jalapeño.
Notes
Simple Syrup:
Dissolve 1/4 cup honey in 1/4 cup boiling water. Allow to cool. Store in a jar in the fridge.
* Be careful when handling any hot peppers! Make sure to wash your hands, knife and cutting board well after handling them. And even after washing your hands, use caution when touching your face or eyes. (or anything else!)
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Shawna says
Thanks for this recipe! I laughed when I read your “be careful” words of advice! No joke! Once I got ill (vomiting multiple times) when hosting a dinner because of accidentally ingesting the hot pepper seed oil – I licked my fingers before properly washing them. In truth, I don’t think I’ve used jalapeno since!
zenbellyblog says
Oof! That’s brutal! I’m sorry that happened to you- hot peppers really are no joke 🙁
Mary says
Tonight was the night to try the Strawberry Basil Margarita since Monday’s are Farmer’s Market day in my town and strawberries are in high season and sweet. Add some Thai Basil from the garden, and it was perfect. Thanks for sharing the recipe!
Here’s my twist on the theme- shot of tequila, 3 radishes, splash of mango juice, simple syrup, and ice in a blender.