I know. I was supposed to give you the recipe for the maple-bacon biscuits I made the other day, and I haven’t yet. But I thought those of you who don’t eat bacon might appreciate something vegetarian for a change. Plus, it’s Taco Tuesday! You need a margarita.

These are not your typical strawberry margaritas. There’s no shelf-stable mix, for starters. And instead of that slurpee-like texture of a blended margarita, these are on the rocks. With fresh strawberries.

I picked up these strawberries at the Carlsbad Village farmer’s market. It’s no Old Town Alexandria Farmer’s Market, but it’s pretty nice, and very California. I may have gone a bit overboard with the strawberries.

These aren’t quite as strong as the classic margaritas, which is a good thing if you want to have a few and not pass out. You will get two decent-sized margaritas with about a shot of alcohol apiece from this recipe, but please feel free to add more tequila and Cointreau, or some kind of salt or sugar rim, if you are so inclined. Salud!

Strawberry margaritas (Makes 2, but can be easily doubled/tripled/etc)
1 1/4 cup strawberries
1/4 cup (2 ounces) simple syrup* (you can buy this or make it — instructions below)
5 tablespoons (2 1/2 ounces) lime juice (freshly squeezed is preferred, obviously)
2 tablespoons (1 ounce) Cointreau
4 tablespoons (2 ounces) tequila
Ice cubes
Lime wedges for garnish

Cut the stems off the strawberries and place them (the strawberries, not the stems) in a blender. Add 2 tablespoons of the simple syrup and pulse the blender a few times until you have a mixture of small strawberry chunks and strawberry liquid (you can keep blending if you are anti-strawberry chunk, or you could just cut the strawberries into pieces use a fork to smash them together with the simple syrup in a bowl if you don’t have a blender).

Stir the strawberry mixture together with the lime juice, Cointreau, and tequila, then taste. Add additional 2 tablespoons of simple syrup, if needed. Shake or stir the mixture with plenty of ice cubes and pour into two glasses. Garnish each with a lime wedge.

*For simple syrup, combine equal parts sugar and water in a pot and heat on medium, stirring occasionally, until the sugar is dissolved. Keep in a jar or plastic container in the refrigerator until ready to use.