Ming Tsai makes a Ginger Margarita at the 2009 F&W Classic in Aspen.Ming Tsai makes a Ginger Margarita at the 2009 F&W Classic in Aspen.
So we're going to knock out a quick ginger margarita, which I love. To peel ginger, use the back of a knife. Can you guys see that? So the back of a knife is easy, of just take a spoon and that comes right off. That's how you peel ginger. It's very simple. And once you peel ginger, slice it up. The reason why I take the peel off is I'm making a simple syrup And the peel's a little bit bitter. All right? So simple syrup is simply sugar and water, equal parts. And you bring this to a simmer until you end up with something that looks like this, which is a pancake syrup consistency, all right? This is ginger syrup. This is the best thing in the world. Is anyone pregnant out there? But ginger's the reason I bring up pregnancy. You make ginger tea or ginger club soda, make ginger ale, great for nausea. It's fantastic. It's also a natural antioxidant. This, by the way, you never throw away. This is ginger, right? You take this and toss in a huge bowl of white sugar, put it in the oven at 200 degrees, you end up with ginger candy. Right. So, Chinese, we don't throw anything away. Got it? It's important to have a lot of ice with margaritas, all right? Ginger syrup, two parts tequila, two parts lime juice, this is freshly squeezed lime juice, and one part sweetener. So our sweetener today is this ginger syrup. Our poison today is Patron, which is such good. [APPLAUSE] Yeah, you guys know it. First thing when you buy a bottle of Patron you get rid of the cork. [LAUGH] Then you have to finish it. Seven years of college. [LAUGH] Give it a good shake, right, because it's about getting the ice crystallization on top. There we go. This is Kosher salt. A little bit of aspen, fine sugar, and Chile, gochugaru is a Korean chili flake. And just to make a little nice flavored rim. So we take a lime, get it on the rim Do that. Take out one of your ginger candies. Give it a slice. Take a lime. Add that as a backdrop. Take your margarita. Oh, baby, baby, oh. [LAUGH] [LAUGH] I mean, that's pretty easy to do. Just have your lime juice squeezed, right, and get that so you don't have to worry, make your ginger syrup in advance. You taste tequila, you taste a little bit of the ginger, and you taste the tartness of the lime. You shouldn't be sweet. Guys, thank you so much, appreciate it. [APPLAUSE]