ginger jalapeno margaritas

My all-time favorite margarita is from ABC Kitchen.  (Surprising, you'd think ABC Cocina would have the best margaritas!)  It's a really flavorful, perfectly sweet ginger margarita.  My margarita recipe is a twist on Jean-Georges Vongerichten's refreshing ginger margarita.  I added jalapeno to the simple syrup to add in a little heat.

An amazing tip that I learned from my mom is to peel ginger with a spoon.  Ginger is usually full of lots of bumpy parts and weird protrusions that a knife or peeler can't get easily.  With a spoon, it's so easy to navigate all of the curves of the ginger.

Another pro tip:  Although I should, I don’t own a jigger and I couldn’t find any shot glasses.  1 shot is about 29.5 ml and 1 tbs is 15 mL, so I just used my tablespoon to measure the quantities for the drink!

Ginger margarita
Makes 2

3 oz (6 tbs) tequila
1.5 oz (3 tbs) ginger-jalapeno syrup
1 oz (2 tbs) triple sec
2 tsp lime juice

Ginger syrup
1½ cup fresh ginger, peeled and sliced
1 jalapeno, seeded and sliced
1 cup sugar
1 cup water
juice from half of a lime

For ginger syrup: Put the ginger, sugar, lime juice, zest, and water into a saucepan and bring to a boil.  Let it sit for at least a half hour.  Strain through a sieve and reserve liquid for margarita.

For margarita:
In a shaker, combine ginger syrup, lime juice, triple sec and tequila.  If desired, top with a little club soda.