Strawberry Basil Margarita: A Summer-Ready Cocktail

A recent feature in *The Guardian* presents a strawberry-basil margarita that blends classic tequila-based flavors with fresh fruit and herb notes. Described as “playful” and “full of summer character,” the drink balances citrus acidity, sweet strawberry syrup, and a subtle basil aroma. The article notes that the cocktail works equally well with non-alcoholic tequila, offering a versatile option for varied preferences.

The Guardian

• Fresh strawberries – 75 g, hulled and chopped

The Guardian

• Agave syrup – 75 ml (combined with the strawberries to form the syrup)

The Guardian

• Tequila – 50 ml of a blanco style, such as The Lost Explorer Tequila Blanco

The Guardian

• Lime juice – juice of 1 lime

The Guardian

• Strawberry syrup – 25 ml of the prepared strawberry-agave blend

The Guardian

• Basil leaves – 2 fresh leaves (one for shaking, one for garnish)

The Guardian

• Ice – for shaking and serving

The Guardian

The strawberry-agave mixture is blended, strained, and stored in a sealed jar in the refrigerator, where it remains usable for “about a fortnight,” according to the recipe’s guidance.

The Guardian

1. Make the syrup: Blend the chopped strawberries with agave syrup until smooth, then fine-strain into a clean jar.

The Guardian

2. Assemble the cocktail: In a shaker filled with ice, combine tequila, lime juice, strawberry syrup, and one basil leaf. Shake vigorously.

The Guardian

3. Serve: Strain the mixture into a rocks glass over fresh ice, garnish with the second basil leaf, and present immediately.

The Guardian

The article suggests optional adjustments: doubling the syrup for a richer flavor, drizzling excess syrup over pancakes, or diluting the cocktail with sparkling water for a lighter, summery drink.

The Guardian

Beyond the standard preparation, the recipe encourages experimentation. Using non-alcoholic tequila creates a mocktail version, while increasing the syrup quantity yields a sweeter profile suitable for dessert pairings. The drink’s bright citrus kick and herbal undertone make it a fitting accompaniment to brunch dishes or outdoor gatherings.

The Guardian