Ginger-Lime Margarita (Spice Market Recipe)

• 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 anejo tequila
• 4 ounces Ginger-Lime Syrup
• 6 ounces Cointreau or other triple sec

1. For the rim:
2. 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.
3. Ginger lime syrup:
4. 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.
5. Margarita:
6. 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.

ginger salt, ginger, kosher salt, ginger lime syrup, ginger, lime juice, sugar, stalk lemongrass, aufejo tequila, gingerlime syrup, triple

Taken from www.epicurious.com/recipes/member/views/ginger-lime-margarita-spice-market-recipe-50115878 (may not work)