Cinco de Mayo is right around the corner and that means I’ve been doing a lot of Mexican cooking. Not that I don’t do a lot of Mexican cooking already because I do at least once a week, but I’ve been whipping up a few new recipes as well.
I’ve also been experimenting with cocktails and for Cinco de Mayo that means margaritas. My absolute favorite margarita is the original, on the rocks, with salt on the rim. It’s totally my thing. I’m not one for the fruity frozen margaritas. I think they are too sweet and don’t have the yummy margarita flavor.
However, for Cinco de Mayo I’m making an exception. I’m still not making frozen margaritas but I am making fruity ones on the rocks. Instead of using mixes like many restaurants do, I’m using fresh fruits and I’m still adding in the traditional lime juice for some tartness as well as tequila and triple sec for that margarita flavor.
The first one I tried was strawberry as it’s a classic margarita flavor and I love the strawberry lime combination. I simply used strawberries, fresh lime juice, triple sec, tequila, and just a little bit of sugar. I blended it together in a blender then poured it in a glass rimmed with sugar over ice. The verdict? Awesome!
It was sweet and tart which was the perfect margarita combo. It was flavored with both strawberry and lime. It was thicker than a classic margarita because of the blended strawberries but it was still tasty on the rocks. I won’t ever be ordering a frozen strawberry margarita from a restaurant but I’ll be making these strawberry margaritas on the rocks for Cinco de Mayo!
- ½ c. strawberries, hulled and cut in half
- 1 ½ oz. tequila
- 1 oz. triple sec
- 1 Tablespoon fresh lime juice
- 1 teaspoon sugar
- Whole strawberry and lime wedge for garnish
- Place the strawberries, tequila, triple sec, lime juice, and sugar in a blend and blend until smooth.
- Run the lime wedge around the rim of a glass and dip it into sugar. Fill the glass with ice and pour the margarita in the glass.
- Garnish with a whole strawberry and a lime wedge.
A Hezzi-D Original Recipe