This recipe was sent to us by the lovely folks at Taco Bamba.
For the Margarita:
Stir together the ginger syrup and peach purée in a cocktail shaker until combined. Add the lime juice
and tequila. Add ice and shake until chilled. Strain into a glass filled with ice. Garnish with mint leaves.
Ingredients:
1 ounce ginger syrup (recipe below)
2 ounces peach purée (either store bought or made by blending a can of peaches in juice until smooth)
3⁄4 ounce freshly squeezed lime juice
1 1⁄2 ounces tequila
Mint leaves for garnish
For the Ginger Syrup:
Place the ginger in a small saucepan and muddle with the back of a wooden spoon to release oils. Add
the sugar and water, then stir to combine. Bring the mixture to a boil over high heat and cook for 3
minutes. Remove from heat, cover and steep for 30 minutes. Strain out the ginger and store in an airtight
container. The syrup can keep in the fridge for up to a week.
Ingredients:
1 cup water
1 cup sugar
1 inch piece ginger, peeled and sliced
