Imperial Geisha Recipe
Tart and zesty. Inspired by the iconic geishas of China and Japan, this margarita twist brings out the fun of those mysterious hosts.
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Ingredients
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Cocktail
Garnish & Rim
Ginger Syrup (if making at home)
Method
Ginger Syrup (optional)
- 1
Make ginger syrup
Combine sliced ginger, water, and sugar in a small saucepan. Bring to a simmer, reduce heat, and simmer gently for 8–10 minutes to extract flavor. Remove from heat and let steep for 15 minutes. Strain out solids and cool. Yields about 6–8 oz; stores refrigerated for up to 2 weeks. Use 0.5 oz per cocktail.
Prepare Glass
- 2
Rub a lime or yuzu wedge around the outer rim of a coupe or rocks glass. Combine fine salt and sugar on a small plate; dip the rim into the mixture to coat. Chill the glass briefly or set aside.
Cocktail Assembly
- 3
- 4
Add blanco tequila (2 oz), yuzu juice (0.75 oz) or substitute, fresh lime juice (0.5 oz), Cointreau (0.5 oz), ginger syrup (0.5 oz), plum wine (0.25 oz), the previously emulsified egg white (if using), and a handful of ice (about 1 cup) to the shaker.
- 5
Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled. The egg white will create a silky foam if used.
- 6
Double-strain the cocktail into the prepared chilled coupe or rocks glass to remove ice shards and any ginger particulates.
- 7
Garnish by floating a thin slice of pickled plum or a small piece of candied ginger on the foam, and rest a lime or yuzu wheel on the rim. Optionally, brush a tiny streak of plum wine across the foam for color and aroma.
- 8
Serve immediately.