Sweet and juicy fresh strawberry margaritas on the rocks with limes and basil microgreens.
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4.72 from 14 votes

Strawberry Basil Margarita On The Rocks

These tasty strawberry margaritas have plenty of juicy strawberry flavor balanced by tart lime juice, bold citrus tequila and a hint of spicy basil.  Watch the recipe video above or check out the tips in the post to learn how to perfectly muddle a cocktail.  
Cook Time5 mins
Course: Cocktail
Cuisine: Mexican
Servings: 1
Calories: 238kcal
Author: Mirlandra

Ingredients

  • 6 strawberries diced
  • 1/3 cup basil microgreens or leaves see note
  • ½ oz simple syrup see note
  • 1 oz lime juice fresh squeezed
  • 2 oz citrus tequila such as Tarantula Azul
  • ½ oz triple sec
  • 1 cup ice cubes additional to serve
  • decorating sugar or margarita salt to rim glass optional
  • lime wedges, basil leaves, and strawberries optional garnish

Instructions

  • Rub a cut lime around the rim of your margarita glass.  Dip the wet rim of the glass in decorating sugar or margarita salt.  Set aside.
  • To a cocktail shaker add diced strawberries, basil microgreens or leaves and simple syrup.  Pro Tip:  Try crushing the basil gently in your hand before you toss it into the shaker.  
  • Muddle by pressing down lightly and giving a few gentle twists.  The drink is successfully muddled when you smell the fresh basil.  
  • Add lime juice, tequila, triple sec and ice.  
  • Shake, strain and pour over ice in a rimmed glass.  Garnish with slices or wedges of limes, fresh basil leaves, and sliced strawberries if desired.  

Notes

Basil:  If you can’t get basil microgreens in your area you can use a handful of fresh basil leaves instead.  Don’t use freeze dried basil, frozen basil or dry basil from your spice cupboard. 
How to make simple syrup:  Simple syrup can be bought in the cocktail section of most grocery stores but it is easy and cheaper to make your own! 
In a small sauce pan bring ½ cup of water and ½ cup of granulated white sugar to a boil over medium heat.  Continue to simmer, whisking once or twice until the sugar crystals have dissolved and the syrup is clear with a faint yellow tinge to it. 
Allow to cool and use as directed for cocktails, fresh lemonade, fresh limeade or in your tea!  This stores in the refrigerator indefinitely.  I store mine in a mason jar with a plastic screw cap to keep it handy for cocktail emergencies. 

Nutrition

Calories: 238kcal | Carbohydrates: 17g | Sodium: 11mg | Sugar: 15g | Vitamin C: 8.5mg | Iron: 0.5mg