Cambodian Lemongrass Margaritas Recipe
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
- 1 Tbsp. brown sugar, packed
- 1 Tbsp. Cambodian Lemongrass Curry
- 6 oz. silver tequila
- 4 oz. lime juice
- 4 oz. simple syrup
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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.