Ginger Margarita

This Ginger Margarita is sweet, spicy and refreshing. What sets this apart from others is that it uses fresh ginger, a ginger syrup and ginger liqueur for maximum flavor. Plus, it’s easy to make one at a time or assemble in advance as a batch cocktail.

I tested this margarita every which way trying to achieve adequate ginger flavor. After numerous tests I found the combination of fresh muddled ginger, ginger simple syrup and ginger liqueur is the way to go.

It’s extra, but don’t you think a craft cocktail at home should be? This isn’t a negroni, afterall.

To make things easier on yourself, make the ginger syrup ahead of time and stash it in the fridge until you need it. Or, go even further, and mix up a whole pitcher of these margs. That way no one has to man the bar when people are over.

Ingredients In a Ginger Margarita

• Fresh ginger: used both in the simple syrup and muddled for the drink.
• Sugar: for making the simple syrup.
• Tequila Blanco: clean and fresh, blanco tequila pairs well with ginger.
• Ginger Liqueur: Adds another level of sweet ginger flavor. I use Domain de Canton. Use this liqueur in my Georgia Peach Cocktail or my Blood Orange Boston Sour.
• Lime Juice: fresh lime juice, always!
• Orange Bitters: balances the flavors.
• Salt, sugar and dried ginger for rimming the glasses. This is optional but adds another level of gingery flavor.

How To Make A Ginger Margarita

1. Make the ginger syrup by combining sugar, water and sliced fresh ginger in a saucepan. Bring to a simmer over medium heat and stir until the sugar has dissolved.
2. Cover the pan and let the syrup steep for 30 minutes before straining out the ginger and storing the syrup in an airtight container.

TIP: ginger syrup will last up to 2 weeks when stored in an airtight container in the refrigerator.

3. Prep the rim mixture by combining sugar, kosher salt, and ground ginger on a small plate.
4. Make the margarita by first muddling fresh ginger slices in a cocktail shaker. Add the tequila, ginger liqueur, lime juice, ginger syrup, and bitters. Fill with ice and shake until combined and lightly frothy.
5. Brush the rim of a rocks glass with the ginger syrup then lightly dip it into the sugared ginger rim mixture. Fill the glass with ice.
6. Strain the margarita into the prepared glass and serve.

Storage and Make-Ahead Instructions

Store the ginger syrup separately, in an airtight container in the fridge for up to two weeks. You can store any leftover margarita mix in the fridge, without the ice, in an airtight container, too. Margaritas will last up to two days.

Make-Ahead: This margarita can easily be batched and made ahead of time. Just multiply the amounts by how many margaritas you want to make. And instead of muddling a ton of ginger for a big batch of cocktails, I’d pulse it in a food processor or blender until minced. Combine everything, except the ice, in a pitcher and store it in the fridge until ready to serve.