Cambodian Lemongrass Margaritas Recipe
YIELD
2 servings
INGREDIENTS
-
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
- 1 Tbsp. Cambodian Lemongrass Curry
-
For margaritas:
- 6 oz. silver tequila
- 4 oz. lime juice
- 4 oz. simple syrup
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DIRECTIONS
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.
THANKS TO
Katie Lauricella
NUTRITION
Katie Lauricella
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
