Ginger Margarita

Spice Market, New York City

At Spice Market, the pulpy ginger-lime puree that flavors the syrup for this drink is dried in a low oven, then ground, mixed with kosher salt and used to frost the rim of the glass.

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  • Servings: MAKES 8 DRINKS

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  • 10 lime wedges
  • Kosher salt
  • Ice
  • 16 ounces añejo tequila
  • 4 ounces Ginger-Lime Syrup
  • 6 ounces Cointreau or other triple sec

How to make this recipe

  1. Moisten the outer <a href="/articles/cocktail-basics-techniques#rimmingaglass">rims</a> of 8 highball glasses with 2 of the lime wedges and coat lightly with salt. Fill the glasses with ice. In a pitcher, combine the tequila, Ginger-Lime Syrup and Cointreau. Stir well and pour one-fourth of the mixture into an ice-filled cocktail shaker. Shake well and strain into 2 of the highball glasses. Repeat 3 more times, using fresh ice each time. Garnish each drink with a lime wedge.

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