Few things in life are unequivocally good—Dolly Parton, public libraries, this strawberry margarita, and not much else. Like the citrusy original (also on the list), this is a watertight crowd-pleaser that suits any occasion. You may be surprised to find beet listed among the ingredients, but please don’t mistake this vibrant and juicy version for an unnecessary remake (Fame, 2009) when it is, in fact, an equally compelling adaptation (Scarface, 1983). Or, for those who dabble in double-fisting, it might even be a companion—as a wise Taco Bell commercial once said: “¿Por qué no los dos?” Note: Tajín rim non-negotiable.
Strawberry Margarita
Straw-Ber-Rita, but make it good.
Jessica Vargas
- For the strawberry puree:
- For the Tajín salt rim:
- For the margarita:
Make the strawberry puree: Add strawberries, sugar, 1 cup water, and beet to a medium Stainless Clad Saucier or Saucepan. Heat over medium and cook, stirring occasionally, until very soft and fragrant, about 20 minutes. Remove from heat and let cool, about 5 minutes.
Strain strawberry mixture over a medium bowl, pressing on solids to extract liquid. Discard solids. You should have about 2 cups strawberry puree. Chill until cold.
Make the Tajín salt rim: Mix together salt and Tajín on a small plate. Rub rim of 2 Drinking Glasses with lime wedge and press rim into Tajín salt mixture.
Fill a cocktail shaker about halfway with crushed ice. Add tequila, orange liqueur, lime juice, and strawberry puree. Shake vigorously until outside of shaker is very cold, 15–20 seconds. Fill Drinking Glasses with ice and strain margarita into glasses. Cut a slit in bottom of each strawberry and place on rim of each glass to garnish.
