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We just discussed wether a strawberry margarita or a strawberry daiquiri is preferable and agreed the a strawberry margarita is winning because the tequila blanco give such a nice contrast to the soft strawberry aromas.

A nice addition is to shake some mint leaves with the cocktail.

Very tasty summer cocktail. I muddled the fresh strawberries through a kitchen strainer into a bowl, and sieved it again through the kitchen strainer. I find that blenders also extract some bitterness from the little stones (seeds) so not recommended. I ended up with 50 ml strawberries pulp, which I shaked with 50 ml Havanna Club 3 yr rum and 20 ml Pussers Gunpowder Proof Rum. Oherwise as in Difford's recipe. Straining ok after shaking, some intermediate cleaning of small cocktail sieve needed.

Try sieving the strawberries In advance and freezing the juice in an ice cube tray. Add to shaker/mixer when needed for your cocktail. Saves lots of stress.

As a light rum cocktail this is great and very flavourful.
As a rum cocktail it is a bit wimpy. Added a float of 151 Demerara rum. Good strong rum flavour.

When I make cocktails with lots of fruit pulp I actually prefer to: 1) Shake 2) Pass to the smaller part of the Boston shaker 3) Use a Julep strainer so that pulp don't get clogged up 4) Use the bartender spoon to help the cocktail flow through the fine strainer. This way I can even make two cocktails in one go.

Simon, thank you for the note about straining. Very helpful. Much easier to make this time. Did decide to up the punch of the cocktail by putting in 1 1/2 oz white rum and 1/2 oz of overproof white rum. Gave it a little hint of the rum funk.

I prefer doing this drink in a mixer. It extracts more of the strawberry flavor and it is easier to strain.