Making a strawberry margarita is not half as difficult as you might think, and this one is made even easier with the help of Powell & Mahoney’s margarita mix.
Are you still with me? I did say the “M” word (mixer). I know, I know, I thought the same thing too; why would I replace my fragrant, fresh-squeezed lime juice with a high fructose corn syrup gut bomb?
Slow your roll, this stuff is not, I repeat, not the margarita mix of your college days. The Powell & Mahoney Margarita Mix is handcrafted with all natural ingredients and cane sugar, and is the perfect sweet to sour ratio that I’ll admit, I like to drink with the added fizz of a little Topo Chico on any given afternoon when tequila wouldn’t exactly be appropriate.
I came up with the idea for this Strawberry Pink Peppercorn Margarita when the kids and I were out on a hike a few weeks back and came upon a peppercorn tree hanging heavy with just ripening pink peppercorns. I’m not a huge forager (let’s just say, I’m not always right) but the fragrance of peppercorns is undeniable and these were especially well…peppery. I picked a green one off the tree, cut into it with my thumbnail and held it up to my nose. A flood of black spice filled the air and I quickly filled my pockets with as many as they would hold.
For those of you not wanting to wander around in the semi-arid desert mountains looking for a peppercorn tree, store-bought pink peppercorns will work just as well and you can use them for all kinds of other cooking adventures too—a grilled steak perhaps?
I love a crushed strawberry margarita so much this time of year when the strawberries are flushed red all the way through and bursting at the seams with juice. All you need to do is pull the stems from a few and crush them in the bottom of your mixer with a muddler or back of a wooden spoon. In this case you’d add the peppercorns too, then shake it all up with tequila and the mixer. Simple as that!
Strawberry Pink Peppercorn Margarita
A strawberry pink peppercorn margarita hits all the notes of a perfect cocktail, a little sweet, a little sour, a tad bit spicy, and full of tequila!
- Kosher Salt - for glass
- 6 Whole Pink Peppercorns
- 3 Strawberries, stemmed, plus more for garnish
- 2 ounces Blanco Tequila
- 2 ounces Powell & Mahoney Classic Margarita Mix
- Cover a small plate with kosher salt. Wet the rim of a margarita or rocks glass and dip it in the salt.
- Place peppercorns and 2 strawberries in a cocktail shaker and crush together with a muddler or the handle of a wooden spoon until the strawberries are almost a puree and the peppercorns are broken into small pieces.
- Add crushed ice, P&M Classic Margarita, and tequila to the shaker. Cover and shake vigorously until the outside is beaded in sweat.
- Pour into the prepared glass, garnish with a strawberry half and enjoy!
*Note: To make a pitcher: Combine 15 peppercorns and a pint of strawberries in a blender and pulse until well broken up but not smooth. Pour into a pitcher, add 2 cups margarita mix, 2 cups of tequila, and stir well to combine. Fill with ice and serve.
One More Thing
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