To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
To make the rose & basil simple syrup boil - 1 cup water, 1 cup sugar, 3-4 basil leaves, and 2 teaspoons of rose water. Reduce by half. Remove the basil leaves and store in the fridge for up to three weeks.
For the Strawberry Rose margarita, mix 4 tablespoons of the strawberry puree with 1 tablespoon of the rose & basil simple syrup in 1 ½ cups of tonic water.
Hot Tip: The rose & basil syrup tastes great over vanilla ice cream too!
This vibrant cocktail is more than just a drink—it's a celebration of whether you're toasting with friends or celebrating your journey, remember that you are capable of anything. Cheers!
Traditionally a lower strength drink made with sherry and two types of vermouth, this recipe switches a vermouth for a mezcal, retaining the dry taste but adding a smoky herbal touch. “It’s a little bit stronger and gives this nice smokiness on the drink that gives this nice and funky flavor,
