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Black Raspberry Margarita

This black raspberry margarita recipe is another popular fruit-flavored variation of the classic tequila cocktail, distinguished by the addition of one of my favorite liqueurs: Chambord.

Vertical view of the raspberry margarita in both a bowl glass and old fashioned glass

Second only to my beloved Cadillac margarita, this raspberry margarita was the drink I preferred when my friend and I occasionally went as customers into the Mexican restaurant where we worked so many years ago. And as a server, I always enjoyed the way people stared when I placed it in front of them.

But it isn’t only easy on the eyes. It is smooth and easy going down, so pace yourself and don’t chug it like you want to.

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My brother, who claims not to like margaritas, likes this one. Try it and see if it doesn’t become one of your favorite margaritas.

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Helpful tips

  • You can also serve this margarita frozen, but do yourself a favor and try it on the rocks (with ice) first, to appreciate that great Chambord flavor.
  • Simple syrup can become costly if you use it as much as I do. So, I say to make your own because it’s so easy and will indeed save you money. Here’s how: combine 1 cup white sugar with 1 cup water in a medium saucepan and bring to a boil. Lower the heat and simmer on the stove for 5 minutes. Let cool fully before using in a cocktail. Bottle the rest of the syrup for later use.
  • Buy the best tequila you can afford as the difference in taste even between low- and mid-budget brands is noticeable. Check out this guide to tequila for my list of recommendations by price categories.
  • I recommend Chambord, which is a raspberry liqueur. If you are budget conscious, there are less expensive raspberry liqueur brands you can substitute.
  • I recommend Cointreau, which is a premium orange liqueur. A good budget-friendly choice is triple sec.
  • Here’s how to salt the rim of your glass: Pour just enough salt (I recommend kosher salt or a flake salt like Maldon salt) to cover the bottom of a small, flat plate. Wet your finger with either lime juice or simple syrup and rub it around the rim of the glass. Take the glass and dip or roll it in the salt so the rim is covered with as much as you like. With the glass still upside down, gently shake it so any loose salt is dislodged. Set the glass upright. Just a note: when you pour the liquid into the glass, don’t let it run over the salt or you’ll have a salty margarita.
  • Do not pour the Chambord in the shaker. You will be pouring it into the glass after the margarita has been shaken and poured.
  • When I serve this to guests, I serve the Chambord in a small shot glass so my guests can pour it into their own margarita. They love that!

How to make a raspberry margarita

Pre-step

Get out a cocktail shaker and fill it halfway with ice. Also get out a measuring glass and two margarita glasses.

Cut two lime wedges and set them aside for garnish. If you want salt on the rim, do it now. See helpful tips on how to salt your glasses.

After measuring out the ingredients, pour them into the shaker.

Step one

Gather the ingredients – tequila, orange liqueur, raspberry liqueur, limes and simple syrup. (A)

Step two

Measure 4 ounces of tequila. (B)

Left - tequila, cointreau, lime, chambord and simple syrup. Right - tequila measured out

Step three

Measure 2 ounces of orange liqueur. (C)

Step four

Measure 4 ounces of fresh lime juice. (D)

Cointreau and lime juice measured out

Step five

Measure 1 3/4 ounces of simple syrup. (E)

Step six

Measure 2 ounces each of raspberry liqueur – 1 ounce for each margarita. Do not pour the liqueur into the shaker, you will be pouring them in last. (F)

simple syrup and chambord measure out

Step seven

Add fresh ice cubes to each glass. I prefer large cubes like these because they stay frozen longer.

Cap the cocktail shaker and shake for 15 seconds. Being careful not to pour the liquid over the salted rim if you chose to salt them, strain and divide the liquid between the two glasses. Squeeze the juice from a lime wedge into the glass just before dropping in the wedge for garnish.

Chambord in a glass waiting to be added to the margarita in a bowl glass

Step eight

Time to pour the raspberry liqueur into the margarita.

Chambord being poured into the margarita glass with a glass and limes in the back

Perfect. Isn’t it pretty?

Close up of the bowl glass with salt on the edge and limes as garnish

Yum. You are going to love this.

The old fashioned glass filled with the margarita with the bowl glass behind it

I hope you enjoyed this black raspberry margarita recipe, it’s so delicious.

And as always, may all your dishes/drinks be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

A double old fashioned glass with the layered margarita with a lime wheel as garnish

Black Raspberry Margarita

This black raspberry margarita recipe is a colorful twist on the classic tequila cocktail. Made with silver tequila and Cointreau then given a distinctive twist by adding some Chambord, this is a great variation on the drink we all love.
5 from 9 votes
Print Pin Rate
Course: Cocktail
Cuisine: Cocktails
Keyword: black raspberry margarita, chambord cocktails, raspberry margarita
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cocktails
Calories: 344kcal

Ingredients

  • 4 ounces tequila
  • 2 ounce Cointreau (or triple sec)
  • 4 ounces fresh lime juice
  • 1.75 ounce simple syrup
  • 2 ounce Chambord (raspberry liqueur – divided into 2, 1 ounce shots)

Garnish

  • 2 wedges lime

Instructions

  • Fill your cocktail shaker 1/2 way with ice and gather your glassware. If you are going to salt your glassware, do so now. (See helpful tips to see how.)
  • Add tequila, Cointreau, simple syrup and lime juice.
    4 ounces tequila, 2 ounce Cointreau, 4 ounces fresh lime juice, 1.75 ounce simple syrup
  • Cap the cocktail shaker and shake 15 seconds.
  • Add fresh ice cubes to the glasses and divide and strain the liquid between the two glasses.
  • Squeeze one lime wedge into each glass and drop it in.
    2 wedges lime
  • Either serve with the Chambord in a side shot glass, or pour 1 ounce in each glass.
    2 ounce Chambord
  • Sip
  • Smile
  • Enjoy
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Notes

Helpful tips
  • You can also serve this margarita frozen, but do yourself a favor and try it on the rocks (with ice) first, to appreciate that great Chambord flavor.
  • Simple syrup can become costly if you use it as much as I do. So, I say to make your own because it’s so easy and will indeed save you money. Here’s how: combine 1 cup white sugar with 1 cup water in a medium saucepan and bring to a boil. Lower the heat and simmer on the stove for 5 minutes. Let cool fully before using in a cocktail. Bottle the rest of the syrup for later use.
  • Buy the best tequila you can afford as the difference in taste even between low- and mid-budget brands is noticeable. Check out this guide to tequila for my list of recommendations by price categories.
  • I recommend Chambord, which is a raspberry liqueur. If you are budget conscious, there are less expensive raspberry liqueur brands you can substitute.
  • I recommend Cointreau, which is a premium orange liqueur. A good budget-friendly choice is triple sec.
  • Here’s how to salt the rim of your glass: Pour just enough salt (I recommend kosher salt or a flake salt like Maldon salt) to cover the bottom of a small, flat plate. Wet your finger with either lime juice or simple syrup and rub it around the rim of the glass. Take the glass and dip or roll it in the salt so the rim is covered with as much as you like. With the glass still upside down, gently shake it so any loose salt is dislodged. Set the glass upright. Just a note: when you pour the liquid into the glass, don’t let it run over the salt or you’ll have a salty margarita.
  • Do not pour the Chambord in the shaker. You will be pouring it into the glass after the margarita has been shaken and poured.
  • When I serve this to guests, I serve the Chambord in a small shot glass so my guests can pour it into their own margarita. They love that!

Nutrition

Serving: 1cocktail | Calories: 344kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 101mg | Fiber: 1g | Sugar: 37g | Vitamin A: 29IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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20 Comments

  1. Lainey, you certainly have come up in the world, look at those ingredients. A bit of a switch from our waitressing days. And were we there just to enjoy yummy food and a cocktail? Good thing you always drove.

  2. It’s a pretty drink. For those that don’t like sugary drinks, cut the sweeteners in half.

  3. So delicious! I added some frozen raspberries to mine, because I had a bunch left over in the freezer from my home-grown raspberry patch. So yummy!

  4. I love how easy this was to make and how beautiful my cocktail turned out. The lime and raspberry combination is DELICIOUS! I loved it.

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