1 teaspoon ground ginger
2 teaspoons kosher salt
3 tablespoons añejo tequila
1 1/2 tablespoons Ginger-Lime Syrup (see below)
1 tablespoon Cointreau
1 teaspoon fresh lime juice
1 lime wedge, for garnish
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. Fill a cocktail shaker with ice. Add the tequila, Ginger-Lime Syrup, Cointreau and lime juice and shake well. Strain the drink into the margarita glass, garnish with the lime wedge and serve.
4 ounces fresh ginger, peeled and thinly sliced, 1 cup (an alternative is Ginger People ginger puree found at Central Market or Whole Foods)
1 cup fresh lime juice
1 cup sugar
In a small saucepan, combine the ginger, lime juice and sugar and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender (no need to puree if using Ginger People puree). Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible.