Ginger Margarita Recipe

Make syrup

Combine the sliced fresh ginger, granulated sugar, and water in a small saucepan. If using, add the lime zest for extra aroma. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Reduce heat and simmer gently for 8–10 minutes to infuse the ginger flavor — longer (12–15 minutes) yields a stronger ginger concentration.

Remove the saucepan from heat and let the syrup steep with the ginger slices for 15–20 minutes (longer for more bite). Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar or bottle, pressing on the solids to extract the syrup. Discard solids. Cool to room temperature, then refrigerate. Yields roughly 10–12 fl oz of ginger syrup; keeps refrigerated for up to 2 weeks.

Prepare glass rims

Pour the coarse salt or sugar onto a small plate. Run a lime wedge around the rim of 4 rocks or coupe glasses to moisten, then dip each rim into the salt or sugar to coat. Set glasses aside.

Mix drinks

Fill a cocktail shaker halfway with ice. Add 2 fl oz blanco tequila, 1 fl oz Cointreau (or triple sec), 0.5 fl oz fresh lime juice, and 0.5 fl oz ginger simple syrup for a single serving. (For the ingredient quantities listed above which make 3 cocktails, divide accordingly: 6 oz tequila, 2 oz lime juice, 1 oz ginger syrup, 1 oz Cointreau.) Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior is very cold.

Strain and finish

Strain the cocktail into the prepared rimmed glasses over fresh ice (or serve neat in a coupe without ice if preferred). If you like a lighter, slightly fizzy drink, top each serving with about 0.5 oz (15 ml) club soda.

Garnish

Garnish each glass with a thin slice of fresh ginger and a lime wedge, and optionally a small sprig of mint or basil. Serve immediately.