Pretty pink strawberry margaritas blended with an herbaceous cilantro, coriander, and black pepper simple syrup. These fresh strawberry margaritas are beautifully balanced and totally refreshing.
I’m a cocktail minimalist. Mostly because I’m perfectly happy to enjoy a spirit with a single ice cube, but also because I’m lazy. But when fresh herbs abound and spring ingredients are just coming in, I like getting into slightly more complex sips.
Few ingredients are as welcome as the first ripe strawberries of spring, so I decided strawberry margaritas would be an excellent way to usher in grilling weather. We had a cold start to our spring and local beauties aren’t yet in, so for now I’m happy with fragrant specimens from California.
Blended into a puree, ripe strawberries take on a candy-perfect strawberry flavor and an almost cloying sweetness. Tequila and fresh squeezed lime help balance things, but the addition of an herbaceous fresh cilantro, coriander, and black pepper syrup really bring things into harmony. The resulting strawberry margaritas are refreshing and bright, with a tangy, herbal finish.
I created these strawberry margaritas as part of the Margarita Week celebration. Hosted by the lovely Kate Ramos of ¡Hola! Jalapeño, Margarita Week is replete with vibrant spins on the classic cocktail. Check out all the Margarita Week recipes here.
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup packed fresh cilantro (about 1/2 bunch)
- 2 teaspoons coriander
- 2 teaspoons black pepper
- 3 tablespoons margarita salt
- 1/2 pound strawberries, hulled and chopped (1 cup chopped)
- 1/2 cup (4-ounces) fresh squeezed lime juice
- 1/2 cup (4-ounces) 100-percent agave tequila
- 3 tablespoons (1 1/2-ounces) cilantro-black pepper simple syrup
- 2 tablespoons (1-ounce) Triple Sec
- sliced lime
- 2 cilantro sprigs
Combine sugar and water in a small saucepan over medium heat. Bring mixture to a gentle boil. Turn off heat, stir until sugar is dissolved, and add fresh cilantro, coriander, and black pepper. Steep 10 minutes.
Strain. Keep simple syrup in a sealed jar in the fridge for up to 2 months.
Puree strawberries in a blender or food processor.
Measure margarita salt onto a small plate. Swipe the rim of two 10- to 12-ounce glasses with a lime wedge and dip rims in salt. Carefully fill glasses with ice. Set aside.
In a large ice-filled shaker or jar, combine 1/2 cup (4-ounces) strawberry puree, lime juice, tequila, simple syrup, and Triple Sec, and shake. Strain into prepared glasses. Garnish with a slice of lime and sprig of cilantro. Serve immediately.