It’s Fiesta time here in Santa Barbara (you might have noticed a subtle theme this week). This year I am planning on avoiding it like the plague. One day down, and 100% successful so far! I go through phases with Fiesta. It’s kind of a love-hate thing. Despite my avoidance of Fiesta, my love of all things Mexican will never diminish. Cherry margaritas might be the perfect combination of summer and Fiesta. It’s, tragically, the end of cherry season here, so I’m trying to use them in any form I can. Fresh cherry margs take it to a new level. Muddling the cherries creates an amazing juice (if only I could make it in mass quantities). If you live in an area where cherries are still available, I would highly recommend making these as soon as you can!
Fresh Cherry Margaritas
- 12 fresh sweet cherries, pitted
- 2½ tablespoons tequila
- 2 tablespoons fresh lime juice
- 1½ tablespoons (or more) simple syrup
- 1 tablespoon maraschino cherry liqueur (or maraschino juice)
- 1 fresh cherry with stem, for garnish
- Put the cherries in a cocktail shaker. Mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, simple syrup, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into an ice-filled glass. Garnish with the fresh cherry.