After picking eight heaping quarts of beautiful strawberries, I had to try a couple of new strawberry cocktails. I must say that it is difficult to make a strawberry cocktail that I would prefer to my favorite Strawberry-Basil Martini and (close second) The Union Square Strawberry Cocktail. Thankfully, we had plenty of strawberries and beautiful evenings to be able to enjoy all of them! 🙂
Both of these cocktails are incredibly simple and quick to prepare. The first is a Strawberry Gin & Tonic- perfect because one of my favorite summer cocktails is a classic gin and tonic. The recipe is from hometoheather.com. The second is a Spicy Strawberry Margarita. My husband made it as a celebratory cocktail on my birthday. ❤ He garnished the rim of the glass with a mixture of coarse salt and chile powder. The recipe was adapted from vinepair.com, contributed by Natalie Migliarini. Tasty and refreshing.
Strawberry Gin & Tonic
Yield: 1 cocktail
1 shot gin
1 wedge lime
tonic water, to fill
1 mashed strawberry
lime wedge or slice, or strawberry, for garnish
Use a highball glass and fill about ¼ full with ice.
Pour the gin over the ice.
Add your mashed berry, squeeze the lime wedge and fill with tonic water.
Garnish with lime or strawberry and serve.
Spicy Strawberry Margarita:
Yield: 1 cocktail
1.5 ounces tequila
1 ounce of lime juice
1/2 serrano or jalapeño chile, seeded (if desired), chopped or sliced into rings
3 strawberries, chopped
1/2 ounce agave nectar
salt and/or Tajín or chile powder, for the rim
1 cup ice
Rim a rocks glass with salt and/or Tajín or chile powder.
Chop peppers and strawberries and add all ingredients into shaker, shaking to chill and combine.
Pour chilled mixture, including the ice, into rocks glass.
I am a major fan of this pretty pink cocktail. It was very light, refreshing, and minimally sweet. Puréed watermelon is the only source of sweetness. Perfect.
This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times. I did not strain the puréed watermelon and omitted the jalapeño slices. We tried it with both the cayenne and salt on the rim, and salt alone. Both were delicious. 😉
The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Yield: 2 drinks
For the (optional) Salted Rim:
1tablespoon coarse salt or fine sea salt
1teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)
For the Cocktail:
ice, as needed
6ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
2ounces tequila, preferably blanco
2ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
2 to 3thinly sliced jalapeño rounds, optional
small slices of watermelon, for garnish, optional
Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne. Set aside.
Blend the watermelon in a Vitamix or blender; strain if desired. (I left it puréed.)
In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.
Fill the glasses with ice, then strain the margaritas into the glasses. Garnish with additional jalapeño slices and/or watermelon slices. Enjoy immediately.
Speaking of strawberry cocktails… the added bonus of this amazing fresh strawberry ice cream is that the sweetened vodka-based macerating liquid makes a wonderful base for a celebratory summer cocktail. Nice! 🙂
The texture and color of this ice cream was absolutely incredible. It was the perfect use for my precious, freshly-picked strawberries. The ice cream recipe is from Martha Stewart Living; I included a recipe for the bonus cocktail below.
For the Ice Cream:
Yield: 1 1/2 quarts
1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 cup low-fat milk
1 cup heavy cream
2/3 cup sugar, plus 1/2 cup more for macerating
1/2 cup light corn syrup
1/4 cup vodka or silver tequila
In a blender or Vitamix, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes.
Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes.
Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
Process puree mixture in an ice cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream.
Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week.
Let stand at room temperature 10 minutes before serving.
For the Bonus Cocktail:
Yield: 1 cocktail
fresh juice from 1/4 large lime
3 oz strawberry-vodka-sugar macerating syrup
tonic (for a sweeter cocktail) or seltzer (less sweet), as desired
Combine lime juice and macerated strawberry syrup in a glass.
Fill with ice and top with tonic or seltzer, as desired.
As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.
This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!
Yield: Serves 6
1 pound tomatillos, husks removed and quartered
2 avocados, peeled and pitted
4 jalapeños, seeded
1 cup fresh cilantro
4 tablespoons lime juice
3 tablespoons plus 2 teaspoons olive oil, divided
2 tablespoons white wine vinegar
8 cloves garlic
2 tablespoons sesame seeds, divided
2 large yellow onions, diced
1 tablespoon dried oregano, preferably Mexican
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flakes
1 1/4 to 1/2 pounds ground pork
1 shot tequila, preferably Alejo
15 oz can cannellini beans, drained
2 cups chicken stock
1 lime, juiced, optional
rice, for serving, optional
In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
Add the ground pork and cook until no longer pink, about 6 minutes.
Add in the shot of tequila.
Add the tomatillo sauce, beans and water or stock to the pork mixture.
Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
Stir in the lime juice just before serving, if desired.
This drink SCREAMS summer to me! So far, I have only enjoyed one of these fruity and fabulous cocktails on my back porch (which was lovely, by the way!)… but I know I’ll have one on the beach this summer as well. 🙂 Maybe at an outdoor concert too? I can’t wait!
The first time I tasted this cocktail, I thought it may become my new favorite. After having it a few times now, I am sure it is my new favorite! 🙂 It was extra-special because my husband made it with our fresh-picked Long Island blueberries. This recipe was adapted from Food and Wine, contributed by Todd Porter and Diane Cu.
Yield: Makes 1 drink
2 generous tablespoons fresh blueberries
1 generous tablespoon fresh lime juice
2 ounces tequila
1 1/2 tablespoons Simple Syrup
a dash of Triple Sec
Kosher or sea salt for rimming the glass
Rub the rim of a rock or margarita glass with a lime wedge. Swirl the rim through a small pile of kosher or sea salt. Add ice cubes to the glass.
In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Let sit for a few minutes.
Add the tequila, Simple Syrup, Triple Sec and a handful of ice to the shaker. Add a leftover rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glass.
My kids and I go through cases of mangoes- fighting for the last piece. Margaritas are my favorite cocktail. You see why this is the perfect recipe, right? 🙂 Perfect for Mother’s Day! Perfect for Fiesta Friday #16 at The Novice Gardener too! I didn’t join the party last week and have to make up for it this week with two contributions. (My fabulous Mother’s Day dinner will be next….)
This recipe was adapted from Food and Wine, contributed by David Yan of Casa Noble Estate. We added a little bit of granulated sugar to the chile powder coating on the rim of the glass. My kids enjoyed a non-alcoholic version as well. Super tasty!
Yield: Makes 2 drinks
1 cup ice
1 lime wedge
3 ounces tequila
1 small mango—peeled, pitted and coarsely chopped (3 ounces)
1 1/2 ounces fresh lime juice
1 tsp chile powder
1 tsp granulated sugar
2 ounces Cointreau
1 1/2 ounces agave nectar
3 ounces Italian grapefruit soda
Spread the chile powder and granulated sugar in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat.
In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve.