Strawberry Margaritas

 

I do not enjoy icky-sweet cocktails. These Strawberry Margaritas are just right with no added sugar or gross margarita mix. You can easily double, triple, quadruple, etc… this recipe.

Strawberry Margaritas

1 1/2 ounces tequila
1 1/2 ounces triple sec
1 1/2 ounces fresh lime juice
1/4 cup frozen strawberries
ice

lime slices, to garnish (optional)

Blend the tequila, triple sec, fresh lime juice, frozen strawberries, and about 1/2 cup of ice (more or less, to taste) in a blender until smooth. Garnish with a lime slice.


Coconut Margarita

Coconut Margarita

I added a little cream of coconut to a Margarita and fell in love with the results. OMG, why have I not done this sooner?

Margaritas are notoriously high in calories. Some can go as high as 600 calories per drink. Yikes! Triple sec and cream of coconut can add a lot of calories to a drink. By using only a small amount of triple sec and cream of coconut and by not adding sugar (or using a drink mix…which I would never do anyways), I was able to get this Coconut Margarita to come in at 172 calories.

Coconut Margarita

1 1/2 ounces tequila
1 tablespoon (1/2 ounce) triple sec
1 heaping teaspoon cream of coconut (like Coco Lopez)
juice of 1/2 lime

Shake ingredients together with ice in a cocktail shaker. Strain into a glass and serve with a wedge of lime.


Cucumber Jalapeno Margarita

Cucumber Jalapeno Margarita 2  (640x639)

My husband is at an academic conference in San Antonio. Last night he posted a picture on Facebook of a margarita he was drinking at a restaurant named Rosario’s. It was called Pica Pica and it was made of cucumber and jalapeno-infused reposado tequila, lime juice, Cointreau, and agave. He said it was the best margarita he has ever had. It looked really good. It just so happened that I got cucumbers in my CSA box this week. I had to try to recreate his drink. Why should he be the only one to enjoy such a libation? I think I did a good job. This margarita is amazing!

When making this drink, don’t use those waxed cucumbers you find at the grocery store. Yuck. If those are the only cucumbers you can find, peel them before using in the margarita. The spice level of the margarita will vary depending on the jalapeno you get.

Cucumber Jalapeno Margarita (599x640)

Cucumber Jalapeño Margarita

Makes 1 strong margarita

4 slices fresh jalapeno
4 slices cucumber
1 – 2 teaspoons sugar, to taste
2 1/2 ounces tequila (blanco if you have it, but I used Jose Cuervo Gold and it was fine)
1 1/2 ounces triple sec (or Cointreau or Grand Marnier)
juice from 1 lime
ice

kosher salt

Prepare your glass by rubbing the rim with the cut side of a lime. Pour a little kosher salt onto a small plate or into a container. Dip the rim into the salt. Alternatively, use a margarita rimmer. Set aside until ready for use.

In a cocktail shaker, muddle (press and break-up) the jalapeno and cucumber slices. I used the handle-end of a large wooden spoon.

Muddle Cucumber and Jalapeno (640x626)

Add the sugar, tequila, triple sec, and lime juice. Add ice. Place the lid on the shaker and shake well. Strain into a prepared glass. Add ice and serve. I actually don’t strain my margaritas and think the chunks of cucumber and jalapeno give the drink more flavor. The drink does tend to get spicier as you get closer to the bottom. : )