Trio of Margaritas - Ginger, Grapefruit and Tamarind (Bobby Flay) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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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:
1. Ginger Margarita:
2. 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.
3. Grapefruit Margarita:
4. 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.
5. Tamarind Margarita:
6. 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.
7. Ginger Syrup:
8. 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.
9. Tamarind Syrup:
10. 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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