It’s Cinco de Mayo and we are quarantined and I thought it would be fun to resurface one of my most favorite cocktail recipes ever: the ginger margarita! This fresh ginger margarita recipe is from the archives (October 2015, hence the mini pumpkins!!!) but this one is SO delicious and also easy; I’m planning to make it tonight for a nice little solo Cinco de Mayo celebration. Thank goodness I somehow have a piece of fresh ginger just laying around, waiting to be made into a delicious cocktail!
I’m just going to warn you right now, this might be the best cocktail I’ve ever made. It’s partially because I l-o-v-e anything ginger, but also, it’s just so good. I adapted it from this recipe and love that it uses an egg white as it makes for a frothy, speakeasy style cocktail. If you’re not into egg whites, you can skip this… substitute with 1/8 cup club soda… it will make for a lighter, fizzier take on the original.
Also, the fresh ginger syrup is so easy to make and amazing. The recipe makes a lot, so you’ll have extra. I put mine over vanilla ice cream the other night and it was heaven!
PS – I don’t have any passion fruit (lol does anyone right now) but this passion fruit margarita recipe is my other fav!
Fresh Ginger Margarita Recipe
- Triple Sec
- A big piece of fresh ginger
- Lime Juice
- One Egg White (per margarita.)
Start by making a ginger simple syrup.
Prep your ginger by peeling it and slicing it into little pieces.
Then, add 2 cups of sugar + 1 cup water to a saucepan and bring to a boil. Reduce the heat to medium-low, and allow to simmer. Add your ginger… muddling it in the syrup as you cook. (Cook for about five minutes.)
Strain out the ginger and allow to cool.
(As an aside, save the ginger when you’re done! I covered mine in sugar and let it dry out… it makes for the yummiest candied ginger snack.)
To make the cocktail, add:
- 1 oz. Tequila
- 1 oz. Lime Juice
- 1 Tbsp. Triple Sec
- 2 Tbsp. Ginger Syrup
- One Egg White
Stir it vigorously to get the egg white nice and frothy… and then serve over ice.
A little note about the rim. I always have a hard time making the salt rim stick. The trick is to rim it in the ginger syrup first… and then salt. It stays put.