This Raspberry and Chocolate Margarita might seem like an unusual combination, but take it from this margarita lover, it’s absolutely delicious!
Estimated reading time: 5 minutes
Table of contents
Valentine’s Day Margarita
Today’s cocktail, Raspberry and Chocolate Margarita, was meant to be a Valentine’s Day recipe on LinsFood. And that means it should have been published in early January, at the very latest. But honestly, where did January go?
So here I am, posting it 2 days before Valentine’s Day 2021, it’s that old cliché you know, better late than never!
You are going to love it – it’s a fruity, and citrusy margarita with a creamy and melting mouthfeel.
Raspberry and Chocolate Margarita
So I wanted to do a red margarita for V-Day. I decided to go with raspberries because I always have them in the fridge or freezer, whatever the season. And besides, we’ve already got a Strawberry Margarita on this site.
Now I knew from the start that I didn’t want to do a simple raspberry margarita with just the fruit added in. I wanted to play around with the flavours a little, and complement what we’ve already got. But not go too crazy.
Raspberries have such a beautiful complex aroma: citrus, floral, a little grassy and with hints of clove in and amongst all that.
This is how it went
So we had lots of possibilities, the tough part is always in practising restraint.
- I started with the exact proportions of a traditional margarita.
- Then added raspberries, for flavour and colour.
- We’ve also got a clove in the mix, to complement and lift the raspberries, to add warmth and a little middle aroma notes.
- And finally (or so I thought), a couple of dashes of orange bitters to increase the orange-y notes, and because I don’t use it enough!
I couldn’t tell you exactly how the chocolate finish came into play, except for the fact that our Raspberry and Chocolate Margarita was meant to be a Valentine’s Day cocktail, and so I thought about chocolate.
I must confess, I didn’t think it was going to work. So initially, I went with a super light sprinkle of dark chocolate when I put it to the test a few weeks ago. Imagine my surprise when I thoroughly enjoyed it, the creamy mouthfeel, I totally wasn’t expecting!
So I added more.
The bittersweet dark chocolate complemented the fruity, sometimes clove-and-tequila spicy nature of our raspberry margarita incredibly well. And it lent a deliciously creamy, almost melting sensation to every sip.
WARNING: this Raspberry and Chocolate Margarita is too easy too drink!
What Tequila to use in our Raspberry & Chocolate Margarita?
As I’ve mentioned in other margarita posts, there are different types of tequila:
- blanco (silver) – this is young and freshly distilled, and isn’t aged at all. It’s a popular tequila for cocktails, and what we’re using here.
- joven (young) – not a common tequila. It’s tequila blanco mixed with something else, like colour or even the aged añejo (see below).
- reposado – (which means rested) this is aged 2 months to a year in oak barrels. It is is golden in colour, and has a more rounded flavour.
- añejo – this is aged 1 to 3 years, is pretty smooth and best enjoyed on its own and definitely not wasted in cocktails.
- extra añejo – this one is for true tequila afficionados. It refers to any tequila that’s been aged for more than 3 years. A pretty dark and super smooth tequila.
So I am using tequila blanco in our Raspberry and Chocolate Margarita. Specifically, Cazcabel Blanco Tequila. It’s a fresh and fairly smooth tequila with spicy and citrusy notes, and has an abv of 38%.
Chocolate Rim, Maybe?
You could give this a try, if you like.
Grate the chocolate in a saucer. Run one of your spent limes all around the rim of your glass. Then just dip or twirl the rim in the grated chocolate to coat. However you want to do it.
And still finish with a layer of chocolate.
I was going to do one glass with the chocolate rim, but on the back of a very stressful few days, just plain forgot. And it was pretty late in the day when I finished with the photos, which was when I realised my lapse.
After 7pm – I was just way too tired to do it all over again. Even if my 20 year old had made dinner!
So I’ll just have to make this again soon to update the photos!
Right, ready to sip some margarita?
More Margaritas on LinsFood
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And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Raspberry and Chocolate Margarita
- cocktail shaker or jug
- muddler or spoon for the job
- fine mesh strainer
- cocktail glass
- cocktail stick
- 10 raspberries + 3 more for garnish fresh or frozen
- 1 clove
- 60 ml tequila blanco
- 30 ml Cointreau or other Triple Sec
- 2 dashes Orange Bitters
- 30 ml fresh lime juice
- 15 ml simple sugar syrup or more, to taste
Homemade Simple Sugar Syrup
- 200 g white sugar
- 125 ml water
- Place the raspberries and clove into your cocktail shaker or jug, and squash down with yout muddler or the back of a spoon.
- Add the tequila, Cointreau, lime juice, simple syrup and ice cube and shake or stir well to mix. Leave for a minute for the drink to chill slightly or just keep shaking/stirring for 20 seconds.
- Strain into your cocktail glass.
- Grate the chocolate generously all over.Or you could grate your chocolate on a saucer, place it in the fridge, then, using your fingers, sprinkle all over. Warm fingers means that chocolate will melt on your skin.
- Serve with the 3 raspberries threaded onto a cocktail stick.
Simple Sugar Syrup (to be made hours ahead and chilled)
- Place the water and sugar into a small pan and bring to a boil.
- Simmer for 10 minutes on the lowest heat to allow the flavours to develop and the syrup to thicken.
- Leave to cool, then place in the fridge.