Strawberry Margarita

by MARÉ BRENNAN
Photograph by KELLY MOORE CLARK

April is definitely a month to celebrate Louisiana strawberries, and nothing is more refreshing than a sweet-tart twist on a favorite frozen cocktail, the margarita. I like my margs a little spicy, so we are adding a little jalapeño kick. Grab your blender and a pound of Louisiana’s finest berries. This recipe serves 2. 

WHAT YOU NEED:
3 oz tequila (I used Herradura Blanco)
2 oz  Patron Citrónge Orange and Jalapeño liqueur (If you don’t like spicy, you can use Cointreau)
2 oz fresh squeezed lime juice
1 oz fresh squeezed orange juice
1 ½ cups fresh strawberries, halved and frozen 
1 TBSP honey
1 ½ cups ice 

Place all ingredients in blender. Blend until combined. Run lime wedge around the rim of each glass. Dip the edge of each rim into a plate of lime-infused salt, then pour frozen margarita into each cup. Garnish with extra strawberries and mint leaves and serve. 

Lime-Infused Salt for rim of glass: 
2 TBSP of kosher salt
Zest of 1 lime

Mix zest of lime with kosher salt on a cutting board. Using a rolling pin, crush the lime zest and kosher salt together. 

*Cocktail napkins and tray are available at Material Things in Monroe.