February 10, 2017

Working late: Strawberry Marguerita

I’m staying up late to do some work, and I thought I’d make a night cap from the strawberries I picked up at the local supermarket. They should not be in season yet, but these somewhat exotic fruits get airfreighted from Morocco, which puts my ecological mind in a bit of a turmoil. I really should have waited until July before trying to make a fresh strawberry marguerite for myself.

And yes, before you get started on me, that IS how I spell Marguerita.

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How To Make: Strawberry Marguerita


  • 50ml of tequila
  • 25ml of triple sec
  • 25ml of freshly squeezed lime juice
  • A glug of agave sirop
  • Loads of mashed strawberries
  • Garnish with a sugar rim and a strawberry
  • Preferred glass would be a stemmed marguerita glass

Pour some surge on a plate, run a lime wedge around the rim of the glass, and dip it on the plate so that the sugar sticks to the rim of the glass.

Pulp the strawberries, say about 6 per drink, and pass through a sieve. Add the juice alongside the tequila, triple sec, lime juice and agave sirop with ice into a cocktail shaker. Shake with vigour.

Pour the contents into the glass, ice and all. Stick a strawberry on the rim, sit back and think about the other recommended 4 servings of fruit and vegetables that you should have per day, and how to make a cocktail out of it.

Also contemplate the environmental damage done by flying out-of-season strawberries from Morocco to your house. We are going to hell.