Trio of Margaritas - Ginger, Grapefruit and Tamarind

Total Time:
35 min
Prep:
5 min
Inactive:
30 min

Yield:
1 serving
Level:
Easy

CATEGORIES
Ingredients
  • Ginger Margarita:
  • 2 ounces white tequila
  • 1 ounce Cointreau
  • 1 ounce Ginger Syrup, recipe follows
  • 1/2 ounce fresh lime juice
  • Ice cubes
  • Coarse salt, optional
  • Lime wedge, optional
  • Pickled ginger, for garnish
  • Grapefruit Margarita:
  • 2 ounces white tequila
  • 1 ounce Cointreau
  • 1 ounce grapefruit juice
  • 1/2 ounce fresh lime juice
  • Ice cubes
  • Coarse salt, optional
  • Lime wedge, optional
  • Sliced grapefruit, for garnish
  • Tamarind Margarita:
  • 2 ounces white tequila
  • 1 ounce Cointreau
  • 1/2 ounce orange juice
  • 1 ounce Tamarind Syrup, recipe follows
  • 1/2 ounce fresh lime juice
  • Ice cubes
  • Coarse salt, optional
  • Lime wedge, optional
  • Wide strip orange zest, for garnish
  • Pomegranate seeds, for garnish
  • Ginger Syrup:
  • 1 cup granulated sugar
  • 2 -inch piece fresh ginger, peeled and coarsely chopped
  • Tamarind Syrup:
  • 1 cup granulated sugar
  • 1/4 cup tamarind paste
Directions
Ginger Margarita:

Combine the tequila, Cointreau, ginger syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with pickled ginger.

Grapefruit Margarita:

Combine the tequila, Cointreau, grapefruit juice, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with sliced grapefruit.

Tamarind Margarita:

Combine the tequila, Cointreau, orange juice, tamarind syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with orange zest and pomegranate seeds.

Ginger Syrup:

Bring the sugar, 1 cup water and ginger to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using.

Tamarind Syrup:

Bring the sugar, 1 cup water and tamarind paste to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using

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    This recipe is featured in:

    Big Game Cocktails