Cook the Book: Raspberry Margarita

Cook the Book: Raspberry Margarita

Book Cover

The brilliant red color of this Raspberry Margarita brings to mind cherry-hued Cosmopolitans, though the drinks couldn't be more different. Whereas Cosmos rely on vodka and bottled cranberry juice, Margaritas, Mojitos, & More author Jessica Strand uses fresh raspberry purée and a combination of tequila and Chambord to create a sweet, refreshing cocktail that is the perfect expression of summer.

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  • Yield:1 drink


  • 1 lime wedge
  • 1 tablespoon crushed ice
  • 1/2 cup fresh raspberries, plus 3 to 5 whole for garnish
  • 1 1/2 ounces gold tequila
  • 1 ounce freshly squeezed lime juice
  • 1 ounce Chambord or other raspberry liqueur
  • 1 tablespoon cranberry juice


  1. 1.

    Moisten the outer rim of a chilled margarita or martini glass with the lime wedge. Spread the salt on a shallow plate and dip the glass in the salt, covering it with a light band. Set the glass aside.

  2. 2.

    In a blender, combine the ice, the 1/2 cup raspberries, tequila, lime juice, Chambord, and cranberry juice. Blend at high speed until smooth. Pour into the prepared glass. Spear the remaining raspberries so that they are stacked one on top of another. Garnish with the raspberry spear.