Caprese Margarita from the Crimson Canary

Serves 2 cocktails     adjust servings

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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