{recipe} Raspberry Reposado Margaritas
After my recent success with blueberry mojitos, I decided to try something in the same vein and made these raspberry margaritas. Swoon. Get yourself some fresh raspberries and bust out the cocktail shaker!
I like to use a reposado tequila for margaritas – which is light yellow in color. I think it has more flavor than the white (clear) tequila but doesn’t overpower like an añejo. My preferred brands are El Jimador or Sauza Hornitos.
Recipe: Raspberry Reposado Margaritas
makes 2 margaritas (but you’ll have lots of extra syrup leftover to keep making more)
INGREDIENTS:
- 1 cup raw (turbinado) sugar
- 1 cup water
- 2 cups fresh raspberries
- juice of 2 limes
- 1/2 cup reposado tequila
- sparkling water to taste
METHOD:
- Put sugar and water in a saucepan and bring to a boil. Stir to dissolve all the sugar then turn off the heat. Reserve a small amount of raspberries for garnish and add the remaining raspberries and smash them with a potato masher until well muddled. Let syrup sit for 1-2 hours to meld the flavors together.
- Put lime juice, tequila, and about 1/3 cup of raspberry syrup (including some raspberry pieces) in a cocktail shaker with ice and shake well. Remove lid and stir in a splash of sparkling water. Taste and add more syrup, tequila, water, or lime, depending on whether you think it’s too sour, weak, strong, or sweet.
- Pour over ice, garnish with a lime wedge and some raspberries, and serve immediately.
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