Best Trio Of Margaritas Ginger Grapefruit And Tamarind Recipes

GINGER MARGARITA

Steps:

• Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.
• Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.
• Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.

LIGHTLY CURED HAMACHI WITH CILANTRO, PEANUT, LIME AND TAMARIND

Steps:

• Place the hamachi into a shallow dish and cover with the sugar. Rub the sugar all over the fish and pack it on tightly. Let it sit for 10 minutes. Wash the fish and pat dry. Repeat this process with the kosher salt, allowing it to sit for 10 minutes. Wash the fish again and pat dry.
• Add the water, tamarind, palm sugar and Thai chile to a small saucepan. Bring to a boil, then reduce by three-quarters until thickened, about 20 minutes. Add 1/4 cup of the oil and bring back to a boil for 1 to 2 minutes. Turn off the heat and allow to cool.
• To make the vinaigrette, combine the lime juice, the remaining 2 tablespoons oil and salt to taste in a small bowl and whisk to combine.
• Slice the hamachi into 1/2-inch-thick slices. Place 3 slices onto the bottom of each dish. Garnish each slice evenly with the crushed peanuts, salmon roe and sliced radish. Spoon some of the vinaigrette around the fish, followed by the tamarind sauce. Garnish with mint leaves, micro cilantro and flaky sea salt.

TAMARIND COOLER

Steps:

• In a bowl, whisk together the boiling water, brown sugar, ginger, and tamarind paste until the mixture is combined well. Let steep for 5 to 6 minutes, then add the lemon juice and let the mixture cool. Strain it through a fine sieve set over a pitcher and chill for 2 to 3 hours. Divide the cooler among tall glasses filled with ice cubes and a mint sprig.

TAMARIND MARGARITA

Steps:

• Combine the fruit powder seasoning, salt and sugar in a shallow dish. Pour 1/4 cup water into a second shallow dish. Dip the rim of your glasses into the water first, and then into the fruit powder mixture to rim the glass. Place large ice cubes into a cocktail shaker, and then add the tequila, lime juice, raw sugar and orange liqueur. Shake well. Spoon the tamarind puree into the bottom of each glass, fill with ice cubes and pour the margarita mixture over. Serve with lime wedges.

TAMARINDO MARGARITA

Steps:

• Rub the rim of a glass with lime and dip in Tajín. Combine 1 1/2 ounces reposado tequila (such as El Jimador), 1 1/2 ounces tamarind puree, 1/2 ounce agave nectar and 1/4 ounce fresh lime juice in a shaker with ice; shake until cold. Fill the prepared glass with ice, then strain the drink into the glass. Garnish with a lime slice.

GRAPEFRUIT MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with grapefruit slice. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice., In an empty cocktail shaker, combine tequila, Triple Sec and grapefruit juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass and top with grenadine (it will sink to the bottom of the glass). Garnish with grapefruit slice.