Ingredients
Ginger salt for rim:
1 part dried ginger
2 parts kosher salt
Ginger lime syrup:
1 cup peeled and sliced fresh ginger
8 ounces (1 cup) fresh lime juice
1 cup sugar
1/4 stalk lemongrass, smashed and chopped.
Margarita:
16 ounces añejo tequila
4 ounces Ginger-Lime Syrup
6 ounces Cointreau or other triple sec
Preparation
For the rim: On a plate, mix the ground ginger and salt. Moisten the rim of a margarita glass with water and dip the rim in the ginger salt to coat.
Ginger lime syrup: In a small saucepan, combine all of the ingredients and bring to a boil, stirring to dissolve the sugar. Transfer the mixture to a blender and puree. Strain, let cool and refrigerate, covered, for up to 1 week.
Margarita: Moisten the outer rims 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.
