in , , , ,

Strawberry Balsamic Margarita

Combining the strawberries’ sweetness with the balsamic vinegar’s complexity, the Strawberry Balsamic Margarita is a twist on the traditional cocktail. Tequila and lime juice round out the flavors, creating a drink that’s perfect for those who enjoy a twist on their cocktail’s taste.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

strawberry balsamic margarita

Strawberry Balsamic Margarita

Prep Time: 8 minutes
Total Time: 8 minutes
No ratings yet
Course: Drinks
Cuisine: Mexican
Keyword: Balsamic, Margarita, Strawberry
Servings: 1
Author: Paul Kushner
Savor the unique blend of strawberries and balsamic vinegar in our Strawberry Balsamic Margarita recipe.

Ingredients

  • 2 oz tequila
  • 1 oz orange liqueur
  • 1 oz lime juice
  • 1/2 oz simple syrup
  • 1/2 oz balsamic vinegar
  • 4-5 fresh strawberries plus more for garnish

Instructions

  • Muddle the strawberries in the shaker to release their juice.
  • Add the tequila, lime juice, balsamic vinegar, orange liqueur, simple syrup, and a handful of ice.
  • Shake it well until it's all mixed and chilled.
  • Strain it into your chilled margarita glass.
  • Garnish with a strawberry on the rim. Enjoy!

Notes

Can I make this without alcohol? Yes, just skip the tequila and add some sparkling water for a fun, non-alcoholic version.
How can I make it for a crowd? Multiply the ingredients by the number of guests and mix in a large pitcher. Serve over ice.
Can I use frozen strawberries? Fresh strawberries work best, but you can use frozen in a pinch. Just let them thaw first.
Tried this recipe?Leave a comment and let us know how it was!
Strawberry Balsamic Margarita
See also  20 Must-Try Tequilas Under $100
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Boozy Refreshing Rum Navy Grog Cocktail with Lime and Grapefruit

Navy Grog

boozy refreshing absinthe frappe cocktail with ice and mint

Absinthe Frappe