Tart Cherry And Ginger Margarita Recipes

TRIO OF MARGARITAS - GINGER, GRAPEFRUIT AND TAMARIND

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

WILD CHERRY MARGARITA

Steps:

• Place liquid ingredients in the bottom of your blender (do not add ice first or you will jam the blades).
• Add ice.
• Puree until ice is smooth and margarita is thick and creamy, adding ice to achieve consistency if necessary.
• Pour into a frosted margarita glass, garnish with maraschino cherry, and enjoy!

TART CHERRY AND GINGER MARGARITA

Steps:

• Fill a cocktail shaker halfway with ice. Add tequila, ginger liqueur, cherry juice, and lime juice. Gently stir about 10 seconds. Strain into a chilled coupe glass; garnish with cherry and ginger slice. Serve immediately.

GINGER MARGARITA

Steps:

• Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.
• Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.
• Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.

GINGER MARGARITA (TRUE FOOD)

Steps:

• Ginger Margarita This play on the classic cocktail, adds a little spice to your glass with a homemade ginger honey syrup and aged tequila. Tip: add any sugar based syrups into a cocktail last; otherwise, it sits on the bottom of the glass. Yields: 1, 32 ounce pitcher Ingredients: 7.5 oz. Fresh Lemon Juice *7.5 oz. Ginger Honey Syrup 7.5 oz. St. Germain 15 oz. Gran Centenario Anejo 20 dashed Orange Bitters 8, flamed orange peel Directions: Add all ingredients into pitcher with ice. Whisk vigorously until froth appears, add additional ice and serve in rocks glass. Top with expressed flamed orange peel garnishes. *Ginger Honey Syrup: Ingredients: 6 oz. Hot water 14 oz. Honey 8 oz. Ginger juice Directions: Add honey and ginger juice to hot water and stir until well combined. Add to fridge to chill.