Trio of Margaritas - Ginger, Grapefruit and Tamarind
- Level: Easy
- Yield: 1 serving
- Total: 35 min
- Prep: 5 min
- Inactive: 30 min
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
- 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.