Drink of the Week: Ginger-Cilantro Margaritas

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Ginger-Cilantro Margaritas
serves 4 

I love cilantro in this margarita, but if you’re not one for cilantro (which is an absurd thought for me) you can use Thai basil (preferably) or regular basil. As well, I use a generous amount of ginger both in the syrup and the cocktail itself here. If you want it a touch less kicky, forgo adding the grated ginger into the cocktail.

Ginger Simple Syrup
1/4 cup fresh ginger, cut into thin rounds
1/4 cup sugar, less if you prefer it tart
1 cup water

In a small sauce pot, add the three ingredients. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, pour into heatproof jar and cool.

6 sprigs cilantro plus extra leaves for garnish
2 tbsp fresh ginger, grated fine
juice from 3 whole limes
4 oz white tequila
2 oz triple sec, optional
1 1/2 oz ginger syrup
2 cups still or sparkling water
ice cubes

In a cocktail shaker, add the cilantro and ginger and muddle a bit to bruise the cilantro leaves. Add the lime juice, tequila, triple sec (if using) 6 ice cubes and water. Taste and adjust any ingredients if needed (more syrup if it’s too tart, more lime if it’s too sweet) Shake and divide into glasses filled with ice and garnished with cilantro leaves.

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