My garden is starting to pop off and leading the charge is basil. I over-plant basil because I feel like one cannot have too much basil. And since I have 5 tomato plants, I have enough basil to balance out the tomatoes for caprese salads, pestos and avocado toast with basil and sherry vinegar-marinated cherry tomatoes (my new favorite.) But basil in cocktails? Well it doesn’t get much better. This year I have been seeing that a frozen rose’ is all the rage, aka. Frose’. That sounds delicious and all, but it made me want to put a garden twist on a frozen pink drink myself. And I decided to balance out the sweetness of the strawberries with a little smoky mezcal, basil and chili salt.
The result is delicious. And super easy to make. You just need a powerful blender. I recommend a Vitamix.
I make all my margaritas without additional sugar. Want to try some of our other skinny margaritas?
Frozen Strawberry Basil Mezcal Margaritas
- 1/2 cup fresh or frozen strawberries
- small handful of basil
- 1 cup of ice
- 2 ounces Mezcal
- 1 teaspoon chili
- 1 teaspoon sea salt
- 1 lime
First make the chili salt. Mix the salt and chili together on a plate. Take a wedge of the lime and use to rim the top of the cocktail glass. Then put the glass rim top down into the salt mixture. Circle it gently. Set aside. In a blender combine all the other ingredients. Blend on medium to high for about a minute until all ice is mixed it. If you want it thicker, you can add more ice. Pour frozen margarita into the glass and garnish with extra basil and a strawberry.