Raspberry Margarita Cocktail
A sweet‑tart raspberry twist on the classic margarita—fresh raspberries muddled with tequila, orange liqueur, and bright lime for a vivid, refreshing sip.
Equipment
- Cocktail shaker
- Muddler
- Fine-mesh strainer
- Jigger
- Citrus juicer
- Small plate
- Rocks glass or margarita glass
- Spoon or small whisk
Ingredients
- 1 cup raspberries fresh or thawed frozen
- 2 oz silver tequila blanco; reposado optional
- 1 oz triple sec or Cointreau
- 1 oz fresh lime juice
- 0.5 oz simple syrup adjust to taste
- ice cubes for shaking and serving
- salt or sugar for rim (optional)
- lime wedge and extra raspberries for garnish
Instructions
- Run a lime wedge around the rim of your glass, then dip the rim in salt or sugar if desired.
- Add raspberries to a cocktail shaker and muddle until very juicy.
- Add tequila, triple sec (or Cointreau), fresh lime juice, and simple syrup. Fill the shaker with ice.
- Shake hard for about 15 seconds until well-chilled, then fine‑strain into the prepared glass over fresh ice.
- Garnish with a lime wedge and a couple of raspberries. Serve immediately.
Notes
Dial the simple syrup up or down depending on berry sweetness. For a frozen version, blend all ingredients with a cup of ice. A splash of sparkling water after straining makes a lighter, spritzy take.