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Trio of Margaritas - Ginger, Grapefruit and Tamarind

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 30 min
  • Yield: 1 serving
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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

  1. 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:

  1. 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:

  1. 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:

  1. 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:

  1. 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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