Not Your Average Strawberry Margarita - The Miami Sugar Baby Margarita
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
4 drinks
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Course
Drinks
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Cuisine
South American
Not Your Average Strawberry Margarita - The Miami Sugar Baby Margarita
Description
This unique strawberry margarita uses real frozen fruit — strawberries, peaches, and mango — blended with tequila and orange liquor, creating a rich, fruity body and natural sweetness. Lime juice adds the essential margarita tartness, while fine sea salt on the rim balances the cocktail’s flavors with a hint of brininess.
The blending process creates a smooth, cold cocktail that can be served with or without ice cubes depending on your preference. Additional tropical frozen fruits can be added to adjust sweetness and texture.
The salt rim and fresh lime wedges add traditional accents, making the drink visually appealing and layered in taste. Adjust sweetness with strawberry syrup or agave nectar to suit individual palates.
Ingredients
- 1 cup tequila silver, of choice
- 1/4 cup Cointreau orange liquor, optional, or triple sec
- lime juice of 4 fresh limes
- 2-4 tbsp Strawberry Syrup simple syrup, or agave nectar
- 1/2 cup peaches frozen
- 1/2 cup Mango frozen chunks
- 2 cups strawberry frozen
- 2 tsp salt fine sea salt
- lime wedge for rim
Instructions
- To rim glasses: Pour salt onto a small plate. Run lime wedge around the rim of your glass, then press and roll the rim of your glass into the salt. Repeat with each glass.
- In a blender, combine tequila, orange liquor, lime juice, syrup or agave, frozen strawberries, mangoes, and peaches then blend until smooth.
- Taste and add more syrup or agave if needed, then blend again. Pour the mixture into your prepared glasses. Add ice cubes, if desired. Serve immediately!
Notes
- Add extra frozen tropical fruits if desired to enhance flavor and texture.
- Use strawberry syrup or agave nectar to adjust sweetness after initial blending.
- Rim glasses with fresh lime juice and fine sea salt for balanced taste and presentation.