Southern Ginger Mint Margaritas

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 Herradura Añejo is a favorite. It’s aged for 25 months in American White Oak barrels leaving it a gorgeous amber color with that oak flavor seeping from the barrels into the tequila along with tones of agave and fruit. 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 that beautiful orange liqueur and cognac. An amazing spirit for sipping or mixing!

Muddled into these fabulous elixirs are the spicy, peppery flavors of ginger and refreshing mint leaves.

Drizzle in the right amount of simple syrup to soften the edges. (If we’re calling it Southern we’ve got to have 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.

For muddling, invest in a sturdy muddler, one that is tall enough to reach into a shaker. In order to release the oils and essence from any herbs or spices it’s important to crush them and a muddler handles this task efficiently. This is key to getting their maximum flavor into your drinks.

Combine all these beautiful ingredients into a shaker with ice and shake until the margaritas are well chilled. Then pour them up over a glass filled with more ice to keep those drinks nice and cold.

Slide a thin slice of lime into the glass and maybe top with a little more mint! Relaxation is served!

Southern Ginger Mint Margaritas

2 tablespoons chopped fresh ginger

10 fresh mint leaves

3 tablespoons simple syrup

¼ cup freshly squeezed lime juice, about 2 limes

½ cup good tequila

¼ cup Cointreau or Cointreau Noir

1 cup ice for shaking plus more for serving

Thinly sliced limes and mint leaves for garnish

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.

Slide a thin slice of lime along the side of a glass filled with ice. Pour the margaritas through the strainer of the shaker into the glasses and top with a mint leaf if desired.

Makes 2 cocktails.