General manager at Saucebox Janina Wager infuses many of the restaurant’s liquors with fruit and herbs. For this subtle margarita, use really ripe strawberries and plan to let the infusion sit for one week before using it. Wager suggests using an inexpensive gold (añejo) or silver (reposado) tequila. Serves 1.

For the infusion:

1 pint ripe strawberries

1 750 ml bottle tequila

De-stem the strawberries and cut them in half. Combine the fruit and the tequila in a glass jar, seal and let sit for 1 week. Strain the infusion before serving.

For the cocktail:

Ice

11/2 oz strawberry-infused tequila

1/2 oz fresh-squeezed lemon juice

1/2 oz fresh-squeezed lime juice

1/2 oz simple syrup

1/2 oz Triple Sec

1 lime wedge

Fill a cocktail shaker or a mixing glass with ice, then add the strawberry-infused tequila, lemon juice, lime juice, simple syrup and Triple Sec. Shake well, then strain into an old-fashioned glass or a bucket glass filled to the top with ice. Garnish with a lime wedge.