May 292020

Cherry Ginger Margarita

Cherry Ginger Margarita

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.


  1. 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.
  2. Poor the juice into a pitcher and add the lime juice, simple syrup, Triple Sec, and tequila, stir to combine.
  3. 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.
  4. 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.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+