Strawberry & Thai Basil Margaritas!
- Alice Barrow
- Jan 14
- 2 min read
We all love summer fruit, but in the heat, sometimes it can get away from you. Perfect for a sunny evening, this cocktail recipe makes the most of summer fruit that might otherwise go to waste. We made this one with rescued strawberries, limes and milk, plus the basil was picked fresh from the garden.
Enjoy! We have no doubt you’ll be sipping this one all season long.
Makes 4 Cocktails
Ingredients
Strawberry & Basil Syrup
250 g rescued strawberries, hulled and sliced
220 g granulated sugar
250 ml water
15 g fresh basil leaves
Cocktail Base:
240 ml mezcal
60 ml Cointreau
120 ml fresh lime juice
90 ml strawberry-basil syrup
Clarification:
400 ml full-fat room temperature milk
Garnish:
Thinly sliced rescued strawberries
Fresh basil leaves
Instructions:
Make the Syrup:
Combine strawberries, sugar, water, and basil leaves in a saucepan.
Bring to a gentle simmer over medium heat for 10–15 minutes, stirring occasionally, until strawberries break down and the mixture is fragrant.
Remove from heat and let cool completely.
Strain the mixture through a fine-mesh sieve, discarding the solids.
Store in a sealed jar in the fridge for up to 7 days.
Cocktail Base
In a large jug, combine mezcal, Cointreau, lime juice, and room-temperature strawberry-basil syrup (hot syrup can prevent the milk from clarifying).
Stir gently until fully incorporated.
Clarify with Milk
Place milk in a large clean container.
Slowly pour the cocktail base into the milk, stirring once gently.
Let the mixture sit at room temperature for 30–45 minutes until curds form.
Cover and refrigerate overnight (8–12 hours).
Strain
Line a sieve with a coffee filter or muslin.
Slowly strain the mixture, letting gravity do the work.
Do not press the curds. The resulting liquid should be clear or lightly opalescent.
Serve
Rim four rocks glasses with coarse salt (optional).
Fill glasses with ice and pour the clarified cocktail evenly.
Garnish with rescued strawberry slices and a fresh basil leaf.
Tips & Notes
Full-fat milk is essential for proper curd formation. Low-fat milk will produce weaker curds and less clarity.
Over-stirring the curds can reduce clarity; pour gently and avoid excessive stirring.
Clarified cocktails can be stored in the fridge for 3-4 days.
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