The Chef

Restaurants

Meals

Drinks

Restaurants›Minami›Ginza Margarita Recipe

Ginza Margarita Recipe

Name: Minamis Ginza Margarita Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 2 oz Casamigos Blanco (or other blanco tequila); 0.75 oz Aperol; 0.5 oz Dry sherry (Fino or Manzanilla); 1 oz Fresh lime juice; 0.75 oz Passionfruit-mint syrup; 1 tbs Smoked mint-salt (for rim); 1 cup Ice (for shaking and serving); 1 each Lime wheel or wedge (garnish); 1 each Fresh mint sprig (garnish); 4 oz Fresh passionfruit pulp (or frozen/thawed); 1 cup Granulated sugar; 1 cup Water; 10 each Fresh mint leaves, tightly packed; 1 tsp Fresh lime zest (optional, for brightness); 3 tbs Coarse flaky sea salt; 1 tsp Dried mint leaves, crushed (or fine ground); 0.25 tsp Smoked paprika (optional, light)

Inspired by Minami

Time30m

Serves1

fresh, tropical, tart casamigos blanco, aperol, dry sherry, passionfruit mint-syrup, lime, smoked mint-salt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Casamigos Blanco (or other blanco tequila)

3/4 oz Aperol

1/2 oz Dry sherry (Fino or Manzanilla)

1 oz Fresh lime juice

3/4 oz Passionfruit-mint syrup

1 tbs Smoked mint-salt (for rim)

1 cup Ice (for shaking and serving)

1 each Lime wheel or wedge (garnish)

1 each Fresh mint sprig (garnish)

Passionfruit-Mint Syrup (makes about 1 cup)

4 oz Fresh passionfruit pulp (or frozen/thawed)

1 cup granulated sugar

1 cup Water

10 each Fresh mint leaves, tightly packed

1 tsp Fresh lime zest (optional, for brightness)

Smoked Mint-Salt (makes extra)

3 tbs Coarse flaky sea salt

1 tsp Dried mint leaves, crushed (or fine ground)

1/4 tsp Smoked paprika (optional, light)

Method

Passionfruit-Mint Syrup

Combine and heat

In a small saucepan, combine 1 cup water and 1 cup sugar. Heat over medium, stirring until sugar dissolves and mixture just comes to a simmer (do not boil vigorously).

Add passionfruit and mint

Remove pan from heat. Stir in the 4 oz passionfruit pulp and the packed mint leaves. Add lime zest if using. Let steep 20–30 minutes off the heat so mint and passionfruit infuse the syrup.

Strain and cool

Strain the syrup through a fine-mesh sieve, pressing on solids to extract flavor. Discard solids, then cool syrup to room temperature. Transfer to a bottle and refrigerate. Syrup keeps ~2 weeks refrigerated.

Smoked Mint-Salt

In a small bowl, mix 3 tbs flaky sea salt with the crushed dried mint and smoked paprika. Adjust smoked paprika to taste (very light). Grind briefly with the back of a spoon or a mortar and pestle so the mint integrates with the salt. Store in an airtight jar.

Ginza Margarita (assembly)

Prepare glass

Run a lime wedge around the rim of a chilled rocks or coupe glass. Dip the rim into a shallow plate of smoked mint-salt, twisting so an even rim forms. Set glass aside.

Build and shake

In a cocktail shaker, add 2 oz Casamigos Blanco, 0.75 oz Aperol, 0.5 oz dry sherry, 1 oz fresh lime juice, and 0.75 oz passionfruit-mint syrup. Fill the shaker with ice (about 1 cup). Shake vigorously for 12–15 seconds until well-chilled and diluted.

Strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve up in a chilled coupe without ice).

Garnish

Garnish with a lime wheel or wedge and a fresh mint sprig. Clap the mint briefly between your palms before placing it in the drink to release aromatics.

Serve immediately and enjoy the balance of tart lime, tropical passionfruit, bitter-sweet Aperol, and the subtle saline-smoke from the mint-salt rim.