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SImple Clean and Homemade I Strawberry Margarita

Did you shop at Hills as a kid? We did. My parents took us there for back to school shopping. We went often to visit our layaway items. Normally I hated shopping as a kid, but Hills was my all time favorite. Every time we went there we got a kid’s size frozen coke and popcorn. I was such a sucker for a frozen drink even at a young age. It is no wonder that I love them today.

I blame Hills to this day for my love of margaritas. I like them frozen. I like salt on the rim, not sugar. I like them with Patron. I knew I needed to make a strawberry margarita recipe for this summer. I like strawberries so the combination is only natural.

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These strawberry margaritas have a homemade strawberry sauce to give them flavor. We loved the flavor of the margarita, but probably the best part was the ghost pepper salt that my mom brought home from her trip to Sanibel Island. The salt’s spiciness gave the strawberry margarita a surprise finish. The salt was not overwhelmingly hot, but a nice heat in the back of our throats.

I wanted to share this with you just in time for the holiday weekend and all those fun cookouts out there.

Strawberry Margarita

by Jessica

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (2 servings)

    Roasted Strawberry Puree

    • 1 pound strawberries, hulled and halved
    • 1/2 cup sugar
    • Juice of 1 lime


    • 1/3-1/2 cup strawberry puree
    • 4 ounces Patron Silver Tequila
    • splash Gran Marnier
    • 1-2cups ice
    • juice 2-3 limes
    • simple syrup or agave to taste
    • Ghost salt


    Strawberry Puree

    In an 8×8 baker, roast the strawberries tossed with sugar at 400 until they are soft and juicy (15-30 minutes). Fresh tend to take longer than frozen. Allow to cool. Add to the blender with lime juice and blend into a puree. Store in the refrigerator in an air tight container.


    In the blender, add strawberry puree, tequila, Gran Marnier, lime juice, and ice. Blend until smooth. Add sweetener if desired.

    Rub the rim of the class with the lime rinds. Dip in salt. Pour the liquid into the glasses and serve.

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    Foodie Friends Friday

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    Happy Friday! I thought, since it’s Friday, I would share a delicious beverage with all of you. It is refreshing and fresh tasting.

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    I think I might talk about brunch too much. Last time we went to Eleven, we ordered the Eleven Mules. It was the most refreshing cocktail that I ever tasted. So, when we were talking about making a cocktail, we decided to recreate the delicious brunch cocktail.

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    The Moscow mule was invented in 1940 and was a very popular drink in the 1950’s. The drink is comprised of vodka, ginger beer, and lime juice. This drink is also infused with cucumber which adds freshness to the drink. Our tiny local grocery store does not carry ginger beer, so I decided that the best solution was to make a ginger and cucumber infused simple syrup. Then, we could adjust the amounts in our drinks to our own preferences.

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    Once you make the simple syrup, strain it and store it in the refrigerator. It can be made a few days in advance. This drink is delicious with or without the alcohol. The freshness makes it a great brunch cocktail.


    by Jessica

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Ingredients (8-12 servings of syrup, 1 drin)

      For the Simple Syrup

      • 1 cup sugar
      • 1 cup water
      • 3 inch piece of ginger, chunked
      • 1/2 seedless cucumber, chunked

      For the Drink

      • Seltzer water
      • 1 1/2 tablespoon ginger, cucumber infused simple syrup
      • crushed ice
      • lime juice
      • cucumber slices


      For the Simple Syrup

      In a small sauce pan, simmer the water, sugar, ginger, and cucumber until the sugar dissolves. Turn off the heat and allow the ginger and cucumber to steep in the syrup until cool.

      For the drink

      In a glass, add ice, simple syrup, a squirt of lime, vodka, and seltzer water. Stir to combine. Garnish with cucumber.

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