I love strawberry margaritas—either infused with fresh basil or warmed with a slice of jalapeño. Since I can’t decide which I prefer, I’m sharing both recipes so you can choose or try them both.
Summertime is made for sippin’ Strawberry Margaritas.
Summer is the perfect season for fresh fruit, so blending seasonal strawberries into a margarita feels right. With ripe, sweet strawberries you often don’t need much additional sweetener. I like a touch of honey simple syrup to balance the tartness, but you can skip it if you prefer a less sweet cocktail.
The recipes below are written for a single cocktail but scale easily. For a larger batch, pulse strawberries a few times in a food processor instead of muddling. You can also mix the strawberries, citrus juices, and simple syrup ahead of time and refrigerate; strain before combining with tequila to create a quick, infused mixer.
Strawberry Basil Margarita
- Author: Simone Miller
- Yield: 1 cocktail
- Category: Drinks
- Cuisine: Mexican
Ingredients
- 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 (gold or silver; Espolòn recommended)
- 1 tablespoon simple syrup (see notes)
- 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 turbinado sugar. Run a lime wedge around the rim of the glass, then invert the glass into the salt mixture to coat the rim. Set aside.
- In a cocktail shaker, muddle the basil, strawberries, lime juice, and lemon juice. Add the tequila and a small handful of ice, then shake vigorously for about 30 seconds.
- Double-strain or fine-strain the mixture over ice (a large ice cube helps prevent rapid dilution). Garnish with a lime wedge, a strawberry, and a basil sprig.
Notes
To make simple syrup:
Dissolve 1/4 cup honey in 1/4 cup boiling water. Allow to cool, then store in a jar in the refrigerator.
Strawberry Jalapeño Margarita
- Author: Simone Miller
- Yield: 1 cocktail
- Category: Drinks
- Cuisine: Mexican
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 (gold or silver; Espolòn recommended)
- 1 tablespoon simple syrup (see notes)
- lime wedge, strawberry, and jalapeño slice for garnish
Instructions
- On a small plate, combine coarse salt and turbinado sugar. Moisten the rim of the glass with a lime wedge, then press the rim into the salt mixture to coat. Set aside.
- In a cocktail shaker, muddle the jalapeño slice (adjust to taste), strawberries, lime juice, and lemon juice. Add the tequila and a small handful of ice, then shake well for about 30 seconds.
- Strain over a large ice cube to minimize dilution. Garnish with a lime wedge, a strawberry, and a jalapeño slice.
Notes
Simple syrup:
Dissolve 1/4 cup honey in 1/4 cup boiling water. Allow to cool and store in the refrigerator.
*Caution: Handle hot peppers carefully. Wash hands, knives, and cutting boards thoroughly after use. Be mindful not to touch your face or eyes after handling peppers.
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