Yields:
1
Chef notes
Use store-bought strawberry puree or make your own at home by blitzing fresh or frozen strawberries in a blender before mixing. This strawberry margarita is a TODAY Food staff favorite at chef Richard Sandoval's Maya restaurant in New York City. Build the drink in a mixing glass and serve it in a salt-rimmed double rocks glass.
Ingredients
- 1½ ounces Agavales Tequila
- 2 ounces sour mix
- 1 ounce strawberry purée
- Ice
- Salt
- 1 wedge lime
Preparation
In a mixing glass, add the tequila, sour mix and strawberry puree. Add the ice, cover, shake and strain into a salt-rimmed double rocks glass filled with ice. Garnish with lime.
