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Raspberry Jam Margarita
When you have just a little jam left in the jar, use it to sweeten a zingy cocktail. This pale pink margarita is made in a jar of raspberry jam, with tequila, triple sec and lime juice shaken together to make a mouthwatering margarita that's a perfect way to make sure you use up every last drop of jam.
Ingredients
- 1 tbsp raspberry jam
- 45ml silver tequila
- 25ml triple sec
- 2 limes
- 1 tsp agave syrup
Prep: 5 mins | Cook: nil
Method
1. If you have 1 tbsp jam left in your jar, pour in tequila and triple sec into the jar. Squeeze in the juice from 1½ limes (it should be around 25ml). Add the agave nectar. Add a few ice cubes, screw the lid back on and shake for 15-30 secs till it feels chilled.
2. Fine strain the margarita mix into a chilled coupe. Slice a wedge from the remaining ½ lime and rub it around the rim of the glass, then drop into the margarita and serve.
3. If you're not using up the ends of a jar of raspberry jam, spoon the raspberry jam into a cocktail shaker, then pour in the tequila, triple sec and squeeze in the juice from 1½ limes (it should be around 25ml). Add the agave nectar. Half-fill the shaker with ice, seal and shake for 15-30 secs till the shaker tin is frosty.
4. Fine strain the margarita mix into a chilled coupe. Slice a wedge from the remaining ½ lime and rub it around the rim of the glass, then drop into the margarita and serve.
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