Name: Trio of Margaritas - Ginger, Grapefruit and Tamarind
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 serving
Ingredients: 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; 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; 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; 1 cup granulated sugar; 2-inch piece fresh ginger, peeled and coarsely chopped; 1 cup granulated sugar; 1/4 cup tamarind paste

Directions

Watch how to make this recipe.

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.