Strawberry Basil Margarita Cocktail Recipe
I make this drink with fresh strawberries, basil, and the usual margarita suspects. It’s honestly pretty simple if you’ve got the right tools, but it makes a cocktail that’s bright and refreshing—one that definitely stands out.
Equipment
- Cocktail shaker: I use one to mix and chill the drink.
- Muddler: Helps me mash the strawberries and basil.
- Jigger or measuring spoons: For accurate amounts.
- Fine mesh strainer: Removes seeds and bits.
- Bar spoon: Useful for stirring.
- Citrus juicer or reamer: Squeezes limes completely.
- Knife and cutting board: For prepping fruit and garnish.
- Short glass (rocks glass): My go-to for serving.
Ingredients
- 2 large strawberries hulled and sliced
- 3 –5 fresh basil leaves
- 2 oz 60 ml tequila blanco
- 1 oz 30 ml fresh lime juice
- 3/4 oz 22 ml triple sec or Cointreau
- 1/2 oz 15 ml simple syrup, or to taste
- Ice cubes for shaking and serving
- Kosher salt optional, for rimming
- Extra strawberry and basil for garnish
Instructions
- If I want a salted rim, I rub a lime around the glass edge and dip it in salt.
- In the shaker, I muddle the strawberries and basil together until very juicy.
- I pour in the tequila, lime juice, triple sec, and simple syrup.
- I add a scoop of ice, then secure the lid on the shaker.
- I shake strongly for about 15 seconds to mix and chill.
- I strain the drink into a glass filled with fresh ice, using the mesh strainer.
- I garnish with a sliced strawberry and a basil leaf.
Notes
I try to grab ripe, red strawberries for the sweetest flavor. If my basil is super strong, I’ll start with just three leaves and add more only if I think it needs it.
Sometimes I swap in agave syrup instead of simple syrup for a slightly different kind of sweetness. Reducing the syrup makes it more tart, which I actually like.
I usually taste before serving and adjust the lime or syrup if it’s off. This recipe doubles easily in a bigger shaker if I’m making two drinks at once.
For a smoother drink, I always strain through a fine mesh to get rid of seeds and basil bits. If there’s any leftover mix, I’ll toss it in the fridge for a few hours to keep the flavors fresh.