The Strawberry Margarita is an easy-drinking, very enjoyable, crowd-pleasing and accessible cocktail. This basic twist on a classic Margarita with the addition of fresh strawberries or strawberry puree, has passed the test of time and is enjoyed in many bars, restaurants and homes around the world. Its closest cousin is the Strawberry Daiquiri, a famous blended rum drink that gained popularity in the 1950s, shortly after electrical blenders were introduced to the masses as a new addition to the list of modern kitchen appliances. During the ​“Daiquiri Craze” of the 50s and 60s, Mexican Bartenders started substituting rum for tequila and even adding other tropical fruits. Blended and frozen Margaritas are still staples on the menus of coastal resorts and bars in Mexico. But whether you like Strawberry Margarita frozen or made fresh with ripe and juicy muddled berries, this drink brings an atmosphere of joy and relaxation.

During the new era of craft cocktails, the Strawberry Margarita has been transformed and adapted, and has made its way to the drink lists of some of the most renowned bars in the world. The global bartending community has deployed novelty techniques and unusual combinations of flavors to give the Strawberry Margarita a new dimension. I have seen very refined variations of this drink served in numerous cocktail competitions as well during visits to the top bars of New York City, Chicago and L.A.

Here I will give you three of my favorite Strawberry Margarita recipes, starting from a classic build and finishing with something that requires laboratory-grade equipment to make. More recipes and techniques of the drinks listed below could be found in this video on our Academia Patron YouTube channel.

About the cocktail: Strawberry & basil are a perfect match. This combination is found in many cousins and often accompanied by a hint of black pepper. Transferring these flavors into a liquid cocktail form is easy- this is a simple riff on a classic Tommy’s Margarita with the addition of fresh strawberry and muddled basil. It’s easy to make and simply delicious, give it a try on a weekend. 

3 Strawberries Muddled (ripe and juicy)

3 Basil Leaves Muddled

1.5 oz Patrón Silver

.75 oz Lime Juice

.75 oz Agave Syrup

Method: Shake.Glass: Rocks. Garnish: Basil leaf (& a freshly grated black pepper, if desired)

About the cocktail: Since cocktails are an essential feature of a balanced brunch, a refreshing and bubbly strawberry cocktail is a perfect fit. Instead of fresh strawberries I suggest doubling down on the berry flavor with freeze-dried strawberries and strawberry preserves. This way you get a big burst of strawberry flavor carried up by the bubbles of sparkling rosé. This is an easy drink to convert into a weekend brunch punch bowl by just multiplying ingredients by 10 or 15. 

4 Freeze Dried Strawberries

1.5 oz Patrón Silver

2 Bar Spoons Strawberry Jam

0.5 oz Vanilla Syrup

0.5 oz Lime Juice

2 oz Sparkling Rosé

Method: Shake. Glass: Cocktail glass. Garnish: Lime peel.

About the cocktail: This is by far the most refined and delicious Strawberry Margarita you ever had. It does require some work to clarify fresh pressed strawberry juice (I used a small centrifuge, that lets me clarify about 12 oz at a time), but the result is rewarding. The flavor is clean, vibrant and strawberry-rich. The presentation is stunning. Strawberry salt could be sourced on the markets or you can make it at home by pulverizing sea salt with dehydrated strawberries. 

1.5 oz Patrón Silver

1.5 oz Clarified Strawberry Juice

1 oz Simple Syrup

1 oz Lime Juice

Method: Shake. Glass: Cocktail glass. Garnish: Strawberry salt.