Updated: Jan 4
Time to upgrade your Margarita to this fantastic and refreshing Strawberry Basil cocktail.
This Margarita is one of my favorite drinks in the Summer Time, since the key ingredients come from my backyard garden. Last year I grew my first garden, and the only fruit that I raised were strawberries.
Many friends are super surprised that adding Basil to a cocktail drink can turn out so amazing. Herbs in your cocktail drinks are expected for a Mojito, and I'm just introducing my friends to another way to upgrade your favorite's spirits.
The best thing about this drink you can serve it on the Rocks or Frozen. I usually make it Frozen on those Hot Summer Days.
Below you will see the recipe for both on the Rocks and Frozen. The measurement below is for a pitcher. As always, I would love to know how you guys make this drink. You can tag me on Instagram Jilliontrinkets.
1/2-pint fresh strawberries
1/2 c. tequila of choice
0.5 oz. Cointreau
1 lime juiced (about an ounce)
1 tbsp. honey raw if you have it
3 basil sprigs
Pour about 1/4 cup of kosher salt onto a small side plate.
Rub the juiced lime Rhine around the edge of two rocks glasses, and then dip each glass into the plate of salt.
Place the strawberries, basil, tequila, Cointreau, lime juice, honey and a few handfuls of ice (6-8 cubes) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.
On the Rocks
Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubes.
Place the strawberries, tequila, Cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.