These fresh and zesty margaritas are lovely on a summer evening. Mango, pineapple or melon can be substituted for the cherries.
Makes 6 cocktails
- 1 large knob of ginger, about 4 ounces, chopped in 1/2″ chunks
- 1 cup cherries, pitted (or other fruit, roughly chopped)
- 2 cups water
- 1 cup fresh lime juice
- 1 cup simple syrup*
- 1/2 cup Triple Sec
- 6-12 ounces Tequila blanco, (depending on how strong you like them)
- 1 lime for garnish and rimmer
For the rimmer: Combine 2 tablespoons each of coarse sea salt and raw sugar, mix in 1 teaspoon of lime zest, rubbing with fingers until well combined.
- Place ginger chunks and cherries in a blender, add water and pulse until pureed. Using a fine mesh sieve, drain the mixture, pressing with a wooden spoon to remove all the juice. Reserve the juice and compost the pulp.
- Poor the juice into a pitcher and add the lime juice, simple syrup, Triple Sec, and tequila, stir to combine.
- Combine the rimmer ingredients on a shallow dish. Rub a wedge of lime around the rim of 6 cocktail glasses and dip in the rimmer mixture.
- Pour cocktail into ice-filled glasses. For a blended drink: Put about 4 cups of ice cubes into a blender, pour in the cocktail mix and pulse until slushy, add more ice if necessary. Garnish with a lime slice and a fresh cherry.
*For the Simple Syrup: Place 2 cups of granulated sugar and 3 cups of water in a sauce pan. Boil for about 10 minutes and set aside to cool. For herbal syrups add a 4-5 sprigs of rosemary or thyme to the sugar and water as it boils. Pour the syrup into a glass bottle and refrigerate for up to a month.