Ginger Margarita from the One and Only Palmilla in Cabo

We got this recipe from the bartender at the One and Only Palmilla in Cabo. I'm not too big on Tequila, but this is a crowd pleaser...certainly much cheaper than the $25 p/drink price in Cabo! It takes a little time, so I suggest you at least double the ginger lime base portion. You'll be happy you did!!

Salt mixture from the ginger lime base (see below)
2 lime wedges
3/4 oz ginger lime liquid (see below)
1 1/2 oz Milagro tequila
1/2 oz Cointreau

Place the salt mixure in a shallow dish. Moisten the rim of a rocks glass with one of the lime wedges and dip in the salt mixture to coat.

Fill a cocktail shaker with ice and add tequila, ginger lime base liquid and Cointreau. Shake to combine and strain into the prepared glass. Squeeze remaining lime wedge into the glass and add the wedge. Enjoy!

Ginger Lime base

• 1 cup peeled and thinly sliced fresh ginger
• 1 cup freshly squeezed lime juice
• 1 cup sugar
• 1 (1-inch) piece lemongrass, smashed and sliced
• Coarse salt

1. Preheat oven to 175 degrees. Line a baking sheet with a nonstick baking mat and set aside.
2. Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat. Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed. Strain through a fine mesh sieve and set juice aside for base mixture. Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours. Remove from oven and let cool until completely dried.
3. Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.