I feel like even though I have a lot of valuable experience drinking cocktails, there is so much I need to learn about making them. I only have the very vaguest idea of what I’m doing and own just the most basic bar equipment. That is why I started this (somewhat sporadic) Thursday Tipples feature. I’d love to keep learning about and experimenting with making new drinks. And hopefully end up with something delicious in the process!
I like to approach mixing drinks the same way as I do coming up with and brainstorming recipe ideas for baking. Thinking seasonally, using good ingredients and quality spirits. I also love tinkering with classic concepts and throwing in something fun and unexpected.
This actually is the very first time I’ve ever made a Margarita! I love the simple combination of good tequila, agave and lime that just works. Because it’s almost summer here, I’ve made Raspberry Ginger Margaritas. Raspberries are just coming into season and are super sweet. I also used some Murray River pink salt for the rims. They turned out even better than I expected and I was really happy with how they looked and tasted!
I was also excited to try out my excellent new Mason Jar cocktail shaker. It’s a clear glass shaker which takes some of the mystery out, so you can know exactly when the cocktail is properly shaken and blended. And if you like booze and don’t already follow their Instagram (@masonshaker), you definitely should! And maybe one day soon, I’ll get over serving my cocktails in glass jars… but probably not.
It’s a perfect weekend party drink and the recipe below can be easily scaled up for a crowd. Of course you can also try other summer fruits depending on your favourites. A peach or pineapple margarita would be deeeelicious. Depending on the fruit you choose, you may need to puree it first. And make sure you save some for a pretty fruit garnish. Cheers!
Related Post: Roasted Strawberry Paloma
Raspberry Ginger Margaritas
Because it’s almost summer here, I’ve made Raspberry Ginger Margaritas. I used sweet seasonal raspberries and Murray River pink salt for the rims.
- Pink salt
- 120 ml tequila
- 4 tablespoons light agave syrup
- Juice of 1 lime
- 10 raspberries plus extra to garnish
- 2 cm piece of fresh ginger peeled and thinly sliced
- Extra lime wedges for garnish
Pour some salt onto a small plate or saucer. Dip rims of your serving glasses into the lime juice dip the rim of your glass into the salt. Use an old fashioned glass if you like yours on the rocks or a coupe.
In your cocktail shaker, combine the tequila, agave, lime juice, raspberries, ginger and ice. Shake well, until the raspberries have broken down. Strain into your salt-rimmed glasses and garnish with extra lime and raspberries.
You can also puree in a blender with 2 cups of ice for a summer margarita slushy. Definitely trying this next time!