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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.

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strawberry balsamic margarita

Strawberry Balsamic Margarita

Prep Time: 8 minutes
Total Time: 8 minutes
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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.


  • 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


  • 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!


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  Classic Red Sangria
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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.

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