Raspberry Margarita
This raspberry margarita blends vibrant homemade raspberry syrup with Cointreau, lime and tequila. It’s a fantastically colourful and gloriously fruity margarita. Crushed raspberry pieces make an unusual and utterly gorgeous rim garnish.
Servings: 1
Calories: 238kcal
Ingredients
For the raspberry syrup
- 10 g Mixologist's Garden Freeze-dried raspberries
- 125 g White sugar
- 125 ml Water
For the raspberry margarita
- 40 ml Tequila
- 40 ml Lime juice
- 20 ml Triple Sec such as Cointreau
- 20 ml Raspberry syrup
Instructions
Make the raspberry syrup
- Measure the sugar and freeze-dried raspberries into a small saucepan.
- Add the water then cook over moderate heat to dissolve the sugar, crushing the fruit with the back of a wooden spoon as it cooks.
- When the sugar has dissolved remove the pan from the heat and leave the syrup to infuse for at least 60 minutes.
- Pass the syrup through a sieve, discard the fruit and decant the syrup into a bottle. Label and store in the fridge once it has cooled.
Make the raspberry margarita
- Pour the tequila, triple sec, freshly squeezed lime juice and raspberry syrup into a cocktail shaker half-filled with ice.
- Secure the lid and shake hard for 30-40 seconds.
- Strain into glasses, garnish with (paid link) freeze-dried whole raspberries and (paid link) lime slices and serve immediately.
Notes
- Don’t overcook the syrup as it will thicken if it cooks for too long or boils, making it harder to blend into drinks.
- Use white sugar only – either granulated or caster sugar. Avoid golden or brown sugars as they will impart flavours not suited to this fruity margarita.
- Chill your serving glass for 15 minutes to ensure that your drink is served deliciously ice cold.
- Shake hard to ensure that the syrup mixes well with the other ingredients.
- Double-strain your drink into serving glasses to make sure that shards of ice and citrus flesh do not fall into the glass.
- Serve your raspberry margarita on the rocks – strain it into a tumbler filled with ice.
- Cocktail Pick: use Mixologist’s Garden freeze-dried whole raspberries along with their freeze-dried lime slices to make a pretty garnish on a cocktail pick. The aroma from these ingredients will tease you as you sip.
- Glass rim: Alternatively, roughly crush some of the freeze-dried raspberries using a pestle and mortar and tip the pieces onto a plate. Run a wedge of lime around the edge of your cocktail glass and then dip it into the fruit to create a gorgeous fruity rim.
- Showstopper: Finally, adopt both of the garnishes above in one drink for an all-out extravagant garnish to your fruity margarita.
Nutrition
Calories: 238kcal | Carbohydrates: 28g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 10mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 20IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 0.1mg
