Trio of Margaritas - Ginger, Grapefruit and Tamarind

By Gothelp

Recipe courtesy Bobby Flay

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

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from foodnetwork.com

Preparation

Step 1

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