Raspberry Margarita

This might be a hot take, but I love raspberries and basil together even more than strawberries and basil, though both are absolutely perfect. This Raspberry Margarita with basil syrup is delicate, refreshing, and just unique enough to woo a lover or please a crowd.

Make it for Valentine’s Day, Galentine’s Day (we love a pink cocktail), or sip it poolside all summer long.

Watch Me Mix a Raspberry Margarita

How to Make a Raspberry Margarita

1. In a glass, add raspberries, agave syrup, basil leaves, and lime juice. Muddle.
2. Add tequila blanco and orange liqueur (like Cointreau or triple sec) and transfer to a shaker.
3. Shake well and fine strain into two ice-filled rocks glasses.
4. Garnish with raspberries, basil leaves, and a salt or sugar rim.

Pitcher Raspberry Margaritas

Who in their right mind would say no to a pitcher of margaritas? No friend of mine, that’s for sure! Just kidding, all are welcome here. But for those of you who love a margarita as much as you love your people, batch up a pitcher of raspberry margaritas for the whole gang. This scaled-up recipes makes about 8 drinks.

Make Raspberry Puree

Blend 2 cups of fresh or frozen raspberries and 2-3 tablespoons of water until smooth. Strain through a fine mesh sieve to remove the seeds. You should get about 1 cup of puree.

Make Basil Syrup

Like all syrups, making a thyme syrup at home is super easy and totally worth it. All you do is add equal parts water and sugar to a medium saucepan over medium-high heat, stir until the sugar dissolves, and let simmer for 5 minutes. Add 6 to 8 basil leaves and set the syrup off the heat for 30 minutes to let the basil flavors infuse. Discard the basil leaves before bottling and storing in the fridge or adding to your margarita!

Ingredients:

• 16 oz tequila blanco (2 cups)
• 8 oz fresh lime juice (1 cup)
• 8 oz raspberry purée (1 cup)
• 4 oz basil syrup (½ cup)
• 6 oz orange liqueur (¾ cup)

Instructions:

• Add all ingredients to a pitcher and stir well.
• Chill until ready to serve.
• Pour about 4 oz per glass over ice.
• Garnish with raspberries or a chili salt rim.

Tip: Add ½–1 cup of cold water or a few handfuls of ice to the pitcher right before serving if you’d like a slightly lighter, bar-style dilution.