Caprese Margarita from the Crimson Canary

Yields 2 cocktails

Prep Time 20 min

Cook Time 5 min

Total Time 25 mins

A very unique and oh so very tasty margarita!


    For the Simple Syrup

    • 1/4 cup water
    • 1/2 cup sugar

    For the Pickling Simple Syrup

    • 1/4 simple syrup
    • 1/4 cup pickling liquid from a jar of Pepperoncini Peppers
    • 2 Basil leaves

    For the Citrus Simple Syrup

    • 1/4 cup simple syrup
    • 1/8 cup lime juice, fresh squeezed
    • 1/8 cup lemon juice, fresh squeezed

    For the cocktail

    • 1 oz Pickling Simple Syrup
    • 4 oz Citrus Simple Syrup
    • 3 oz Silver/Blanco Tequila
    • Salt for rimming the glass (optional)
    • 2 tsp balsamic vinegar
    • Basil leaves and cherry tomatoes for garnish


      To make the simple syrup:

      1. Combine the water and sugar over medium heat and simmer just until the sugar is dissolved. Pour the liquid into a container and refrigerate until cold.

      To make the Pickling Simple Syrup:

      1. Combine 1/4 cup simple syrup with the pickling liquid.
      2. Gently smush the basil leaves, add to the pickling syrup and let them meld together for a few minutes. Remove the leaves.

      To make the Citrus Simple Syrup:

      1. Combine another 1/4 cup simple syrup with the lime and lemon juices.

      To Make the Cocktail

      1. Combine 1 oz Pickling syrup, 4 oz Citrus syrup and the 3 oz of tequila ( I like to combine them and then refrigerate them for a bit to get them chilled).
      2. Rub the rim of the glass with a lime and dip the edge in kosher salt (optional)
      3. Fill the glass with ice and add the margarita mixture
      4. Using a teaspoon, gently drizzle the balsamic vinegar around the inside edge of the glass
      5. Garnish with basil leaves and cherry tomatoes on a skewer.
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