Spring means the start of strawberry season, and there are few better ways to enjoy strawberries than adding them to a cocktail. You can make this year-round with frozen strawberries, but fresh, local berries make this margarita something really special.
- 2 ounces mezcal (you can sub tequila, if you prefer)
- 1 ounce lime juice
- 1/2 ounce triple sec or other orange liqueur
- 1 ounce strawberry syrup*
- pinch of kosher salt
Shake all of the ingredients together (except for the salt) to combine, and strain into a rocks glass with ice or a stemmed glass without. Finish with a pinch of salt over the top and garnish with a strawberry or a wedge of lime.
If you prefer to rim your glass with salt instead of using it in the drink, rub the edge of your empty glass with the squeezed lime and push the glass into a pile of kosher salt.
*Strawberry Syrup: Bring 1 cup of chopped strawberries, half a cup of sugar, and half a cup of water to a slow simmer until it turns very smooth. Strain the liquid out and allow the syrup to cool. It will last in the fridge for about two weeks.