Sweet, ripe strawberries are a natural match for balsamic vinegar. Mixed with fresh lime juice and mint, the combination makes for a refreshingly tart-sweet tequila cocktail you'll want in hand all summer long.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. To make balsamic syrup, combine 2/3 cup supermarket-quality balsamic vinegar and 2 tablespoons sugar. Bring to a simmer and simmer gently, stirring occasionally, until reduced by 1/3. Allow to cool before using. Balsamic syrup can be kept in a sealed container in the refrigerator indefinitely
About the author: Niki Achitoff-Gray is the associate editor of Serious Eats and a recent graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things. You can follow her on Twitter at @eatandcry.
Strawberry-Balsamic Tequila Sour
About This Recipe
|Yield:||Makes 1 cocktail|
|Active time:||10 minutes|
|Total time:||10 minutes|
|Special equipment:||Cocktail shaker, muddler, and strainer|
- For the Cocktail:
- 2 1/2 ounces fresh strawberries, sliced (about 7-8 medium berries)
- 1/2 ounce simple syrup (see note above)
- 3/4 ounce freshly squeezed lime juice from 1 lime
- 1/4 teaspoon homemade or store-bought balsamic syrup or glaze (see note above)
- 10 mint leaves
- 2 ounces silver tequila (100% agave)
- Garnish: Additional sprigs of mint and/or whole strawberry
In a cocktail shaker, muddle strawberries, simple syrup, lime juice, and balsamic syrup until strawberries are completely dissolved. Add mint leaves and gently tap 5 times with muddler. (Do not over-muddle mint or it will taste bitter and muddy.) Add tequila to shaker and fill 2/3 full with ice.
Shake until well chilled, about 15 seconds. Using a strainer, pour into a serving glass filled with ice. Garnish with additional mint or strawberry if desired.