Papaya-Strawberry Cocktail Recipe
Instead of the usual margaritas, mix up a pitcher of these fresh, fruity cocktails. Use a light tequila, such as Herradura Silver. San Antonio chef Johnny Hernandez concocted this party in a pitcher for a Cinco de Mayo menu in our May 2017 issue, but we think it would be a refreshing way to kick off any gathering, especially in warmer months. If you’re a fan of margaritas, Palomas, or other tequila-based cocktails, you’ll love this bright and fruity drink. To make, place fresh papaya cubes, fresh hulled and quartered strawberries, and mint leaves in a large glass measuring cup, and gently muddle to release flavors. Add orange juice, tequila blanco (such as Herradura Silver), simple syrup, and fresh lime juice; stir to combine. Strain the mixture into a 4-quart pitcher, and chill until ready to serve. Serve the Papaya-Strawberry Cocktail over ice and garnish each glass with orange slices and mint leaves. Sliced strawberries and cubed papaya would also be a nice add-in if you have extra fruit leftover. (Be sure to use fresh, not frozen, fruit and juice in this drink—good fruit makes all the difference.) Our test kitchen loved this cocktail, saying, “Refreshing with a nice blend of orange juice and lime—this could be dangerous!” Hernandez’s recipe serves six—perfect for a pitcher—but it can easily be doubled or tripled if you’re entertaining a crowd. Serve this alongside some tortilla chips, salsa, and guacamole and get ready for the most delicious happy hour ever!