Ginger Margaritas

A couple of weeks ago I went to Spice Market restaurant in New York City. We had a great meal, but days later I'm not thinking about the food I ate there (sorry, Jean-Georges Vongerichten), I'm obsessing about this cocktail. It may be because summer is finally in full swing here on Long Island, with high temperatures and high humidity, and it's hard to get inspired about cooking or even eating (shock!) meals. The idea of sitting on my porch with this cold, refreshing, slightly spicy margarita, though, is quite appealing.

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Ginger Margarita
Spice Market via Food & Wine

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For a single serving:

1 teaspoon ground ginger

2 teaspoons kosher salt

Ice

3 tablespoons añejo tequila

1 1/2 tablespoons Ginger-Lime Syrup (recipe below)

1 tablespoon Cointreau

1 teaspoon fresh lime juice

1 lime wedge, for garnish

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1. Mix the ground ginger and salt on a plate. Moisten the rim of a margarita glass with water and dip the rim in the ginger salt to coat.

2. 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.

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For a pitcher:

2 teaspoons ground ginger
4 teaspoons kosher salt
Ice
16 ounces añejo tequila
4 ounces Ginger-Lime Syrup (recipe below)
3 ounces Cointreau

1 ounce lime juice
8 lime wedges, for garnish

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1. Mix the ground ginger and salt on a plate. Moisten the rim of a margarita glass with water and dip the rim in the ginger salt to coat. Fill glasses with ice.

2. In a pitcher, combine the tequila, Ginger-Lime Syrup, Cointreau and lime juice. 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.

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Ginger-Lime Syrup

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1 cup (about 4 ounces) fresh ginger, peeled and thinly sliced

1 cup fresh lime juice

1 cup sugar
1/4 stalk lemongrass, smashed and chopped (optional)

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1. In a small saucepan, combine all ingredients and bring to a boil. Boil for about 2 minutes, stirring until sugar is dissolved. Let cool to warm, then puree in a blender.

2. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible. Refrigerate, covered, for up to 1 week.