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Never too many 'margs'. On my vacation in Mexico, we ordered a strawberry marg and were surprised to find it was made with a syrupy mix rather than fresh berries. This recipe is one of my best-loved and user-friendly--delightfully refreshing with a sugary sea salt and lemon zest rim and just enough mint to give you that cooling "ah" feeling in the back of your throat. (No mix needed!)

Notes: Tequila is 100% reposado.


Ingredients: 2 cups hulled strawberries, 3 tbsp. water, 2 tbsp. agave nectar, 2 ounces tequila, 1/2 ounce Cointreau, juice of 1/2 lemon, 5 mint leaves, 1-ounce soda water, ice. For the rim: 2 tbsp. coarse sea salt, 1 tbsp. sugar, zest of 1/2 lemon.

Makes 1 cocktail.

1. Rim the glass: mix the sugar, coarse sea salt, and lemon on a plate. Run a cut piece of lemon around the rim, then dip it into the sugar mix. Fill the glass with ice.

2. Make the strawberry puree by blending the berries with the water and agave nectar until smooth. Strain through a sieve.

3. To a cocktail shaker, add ice, 1/4 cup of strawberry puree, tequila, Cointreau, lemon juice, and 4 mint leaves. Shake vigorously until the shaker is very cold in your hand.

4. Add a tablespoon or so of the strawberry puree to the glass over the ice. Strain the contents of the shaker into the glass. Top with soda water for a few bubbles if you like. Garnish with a mint sprig and cut strawberry.

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