• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 1
    OK

    Rick Bayless' Strawberry Margarita

    You have to make a choice in this unusually delicious strawberry margarita recipe: Do you want to put a laser focus on the strawberries (Fragoli wild strawberry liqueur is the pure essence of strawberry flavor) or enhance their beauty (Cointreau does that beautifully) or balance their wonderful sweetness with even more sophisticated complexity (Aperol is perfect for that)? A “fan-sliced” strawberry (cut into several slices from just under the leaf-capped crown toward the tip) makes a simple, tasty garnish wedged on the side of each glass.

    Rick Bayless is the author of seven popular cookbooks, including Mexican Everyday and Fiesta at Rick’s. With his wife Deann he owns and operates Chicago’s hugely successful Frontera Grill, Topolobampo, and XOCO. Bayless is also the founder of the Frontera Farmer Foundation, an organization that supports small local farmers. His product line of prepared foods is sold coast to coast. He lives in Chicago with his wife and daughter.


    Ingredients
    Strawberry Sugar
    1
    package freeze-dried strawberries
    *
    granulated sugar
    Strawberry Puree
    20
    strawberries
    1/2
    cup
    sugar
    Cocktail
    1 1/2
    ounces
    100% blue agave blanco tequila
    3/4
    ounce
    fresh lime juice
    1
    ounce
    Aperol
    10
    ice cubes
    1
    lime wedge
    1
    strawberry fan, to garnish
    Directions
    For the strawberry sugar: Combine equal measures of freeze-dried strawberries and granulated sugar in an electric spice grinder or small food processor and pulverize.
    For the strawberry puree: Cut the leafy crowns off 15 to 20 strawberries and cut them in half.
    Scoop strawberries into a blender or food processor, adding 1/2 cup sugar. Cover and process until smooth.
    Pour into a storage container (strain the mixture if there are any unblended bits), cover and refrigerate until ready to use, up to 3 days.
    Spread the strawberry sugar on a small plate. Moisten the rim of a 6-ounce martini glass with a lime wedge and upend the glass onto the sugar to crust the rim.
    In a cocktail shaker, combine the tequila, lime juice, Aperol, strawberry puree and ice.
    Cover and shake vigorously until frothy and cold. Tiny ice crystals will appear in the drink after about 15 seconds of shaking.
    Strain into the sugar-rimmed glass. Garnish with strawberry and serve immediately.
    Reprinted With Permission From Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Copyright © 2012 by Rick Bayless and Deanna Groen Bayless. With the permission of publisher, W.W. Norton & Company, Inc.

    The base number of servings for this recipe is 1
    OK

    Categories 

    CocktailEasy

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