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Cambodian Lemongrass Margaritas
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Test Kitchen Approved 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
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



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