Strawberry Margarita
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Strawberry Margarita
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To make the strawberry-infused vermouth, the directions are in this recipe for a Strawberry Spritz. To make simple syrup, mix equal parts sugar and water by volume in a small saucepan. Heat, stirring constantly until the sugar is dissolved. Let cool completely and refrigerated until needed. I usually made it with 1/2 cup of each (100g sugar, 125g water) and keep the rest in the refrigerator to use for other cocktails. It'll keep in the refrigerator for a few weeks.
For the muddled strawberries in step #1, you can either use fresh strawberries or ones that have been infused in the vermouth. The ones that have been infused will have a slightly muted flavor since some of the flavor has been drawn out into the infusion, but they're fine to use.
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Ingredients
- 3 strawberries fresh or strawberries infused in the vermouth infusion (see Headnote, hulled
- 2 teaspoons simple syrup
- 2 ounces tequila
- 1 1/2 ounce vermouth strawberry-infused
- 1/2 ounce lime juice freshly squeezed
- strawberries for garnish, fresh slices or whole (if tiny), lime wheel
- lime for garnish, fresh slices or whole (if tiny), lime wheel
Instructions
- In a cocktail shaker, muddle the strawberries with the simple syrup. Add the tequila, strawberry-infused vermouth, and lime juice to the shaker.
- Fill the shaker half-full of ice, cover and shake vigorously until well-chilled and the ice is broken up, 15 to 20 seconds.
- Pour the contents into a glass, including just enough of the ice so it's to your liking. Garnish with strawberries and lime wheel.
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