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Test Kitchen Approved

Cambodian Lemongrass Margaritas

Recipe By Katie Lauricella

Recipe By Katie Lauricella

Cambodian Lemongrass Curry adds a perfect mild heat to compliment this bold, citrus-forward margarita.


For simple syrup:

1/2 cup granulated sugar

1/2 cup water

2-inch knob ginger, peeled and sliced

2 stalks lemongrass, bruised and peeled

For rim:

1 Tbsp. brown sugar, packed

For margaritas:

6 oz. silver tequila

4 oz. lime juice

4 oz. simple syrup

Savory Spice ingredients in this recipe


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.

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.

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.