Most food historians agree that the margarita likely originated South of the Border, but this cocktail long ago became a Texas tradition. And with Cinco de Mayo on the calendar this weekend there’s sure to be a pitcher or two around town. So if you’re planning on mixing a batch, make it a good batch!
This is a twist on a recipe from Cointreau so you know it’s going to be good! Any decent margarita must have a quality tequila and Texas based La Pulga Tequila Blanco is one to check out. Handcrafted, this tequila boasts the genuine flavor of agave along with floral notes plus those of citrus, honey and anise. And you can’t have a great margarita without Cointreau – and if you want to really turn up the volume – use Cointreau Noir. It’s a luscious blend of the beautiful orange liqueur and cognac. Amazing for sipping or mixing!
Muddled into these fabulous spirits are the spicy, peppery flavors of ginger and refreshing mint leaves.
Drizzle in the right amount of simple syrup, the South’s elixir, to soften the edges. (If we’re calling it Southern one needs a little simple syrup!) And of course a big dose of freshly squeezed lime juice.
Ginger is available in many Farmer’s Markets and food markets that carry a wide range of produce. In a pinch you can use crystallized ginger, found in the spice aisle. The quickest and easiest way to clean ginger is with a spoon. Simply scrape the peel away and it’s ready to chop for your cocktail. And any leftover ginger can be frozen.
Combine all these beautiful ingredients into a shaker with ice and shake until the margaritas are well chilled. Serve up in glasses finished with rimming sugar and filled with more ice to keep those drinks nice and cold. And for an extra touch, slide a thin slice of lime into the glass and maybe top with a little more mint!
Relaxation is served!
Southern Ginger Mint Margaritas
For the margaritas:
2 tablespoons chopped fresh ginger
10 fresh mint leaves
3 tablespoons simple syrup
¼ cup freshly squeezed lime juice, about 2 to 3 limes, plus extra for rimming glasses
½ cup good tequila
¼ cup Cointreau or Cointreau Noir
1 cup ice for shaking plus more for serving
Rimming sugar
Thinly sliced limes and mint leaves for garnish
For the simple syrup:
2 cups water
3 cups sugar
Prep 2 cocktail glasses by running the top of the glasses in lime juice then into rimming sugar. Carefully fill with ice and slide a slice of lime against the inside of the glass.
Toss the ginger and the mint into the bottom of a tall shaker and muddle them together until the leaves and ginger are crushed.
Add the simple syrup and the lime juice.
Pour in the tequila and the Cointreau. Top with the 1 cup of ice.
Put the lid tightly on the shaker and mix, shaking vigorously until the margaritas are very cold. Pour the margaritas through the strainer of the shaker into the glasses and top with a mint leaf if desired.
Makes 2 cocktails.
To make simple syrup:
Pour the water into a small saucepan, stir in the sugar. Warm over medium heat, stirring occasionally until the sugar has completely dissolved. Keep refrigerated.
Southern Ginger Mint Margaritas
Equipment
- cocktail shaker
- Small saucepan for the simple syrup
Ingredients
- For the margaritas:
- 2 tablespoons chopped fresh ginger
- 10 fresh mint leaves
- 3 tablespoons simple syrup
- ¼ cup freshly squeezed lime juice, about 2 limes, plus extra for rimming glasses
- ½ cup good tequila
- ¼ cup Cointreau or Cointreau Noir
- 1 cup ice for shaking plus more for serving
- rimming sugar
- Thinly sliced limes and mint leaves for garnish
- To make simple syrup:
- 2 cups water
- 3 cups sugar
Instructions
- To make the margaritas:
- Prep 2 cocktail glasses by running the top of the glasses in lime juice then into rimming sugar. Carefully fill with ice and slide a slice of lime against the inside of the glass.
- Toss the ginger and the mint into the bottom of a tall shaker and muddle them together until the leaves and ginger are crushed.
- Add the simple syrup, lime juice, tequila and the Cointreau then top with 1 cup of ice.
- Put the lid tightly on the shaker and mix by shaking vigorously until the margaritas are very cold.
- Pour the margaritas through the strainer of the shaker into the glasses and top with a mint leaf if desired.
- To make simple syrup:
- Pour the water into a small saucepan, stir in the sugar. Warm over medium heat, stirring occasionally until the sugar has completely dissolved. Keep refrigerated.
