Cambodian Lemongrass Margaritas
Recipe by Katie Lauricella
Drinks
Cambodian Lemongrass Curry adds a perfect mild heat to compliment this bold, citrus-forward margarita.
Serves
2 servings
Ingredients
Cambodian Lemongrass Curry
1 Tbsp. Cambodian Lemongrass Curry
For margaritas:
6 oz. silver tequila
4 oz. lime juice
4 oz. simple syrup
Directions
Step 1
For simple syrup: In a small pot, dissolve sugar in water. Add ginger and lemongrass and bring to a boil. Remove from heat and allow syrup to cool completely before removing ginger and lemongrass and serving. Store in an airtight container in the fridge. Syrup will last up to 2 weeks.
Step 2
For rim: On a small plate, combine brown sugar and Cambodian Lemongrass Curry. Dip rims of two glasses in lime juice or water and then in sugar mixture to generously coat rims.
Step 3
For margaritas: In a cocktail shaker, add silver tequila, lime juice, and simple syrup. Add a handful of crushed ice, seal shaker, and shake vigorously for 30 seconds. Strain into two rimmed glasses. Serve up or over ice.
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