Rick Bayless makes a NYE margarita | Video
Rick Bayless's new book, Frontera: Margaritas, Guacamoles, and Snacks, is, not surprisingly, all about margaritas, guacamoles and snacks. Some of you may think of margaritas and guac as summery, but this video, where Bayless demonstrates how to make his sparkling ginger margarita, will change that. This thing was made for New Year's Eve parties. Because, you know, plain old bubbly is so 2012.
Bonus: You can make this cocktail for a crowd. Recipes for both the individual cocktail and the pitcher are below.
Sparkling Ginger Margarita
Adapted from Frontera: Margaritas, Guacamoles, and Snacks, by Rick Bayless
For one cocktail:
2 slices of ginger the thickness of a quarter (no need to peel), coarsely chopped
1fresh kaffir lime leaf, cut in half where the leaf is indented (optional)
1 ½ ounces 100% blue agave blanco tequila
½ ounce fresh lime juice
½ ounce orange Curaçao or other triple sec
¼ ounce Ginger Agave Syrup (see recipe below)
1 ounce sparkling wine, such as a cava from Spain
6 to 10 small ice cubes (about ¾ cup)
In the bottom of a cocktail shaker, muddle the ginger slices and one of the optional kaffir lime leaf halves with a cocktail muddler or a wooden spoon until coarsely mashed. Add the tequila, lime juice, orange Curaçao, Ginger Agave Syrup and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking.
Strain into a 6-ounce martini glass and top with the sparkling wine. Bruise the other half of the optional lime leaf by slapping it between your plans to release the aroma. Float it on the top of the drink and serve immediately.
Yield: 1 cocktail
For a pitcher:
16 slices of ginger the thickness of a quarter (no need to peel), coarsely chopped
8 fresh kaffir lime leaves, cut in half where the leaf is indented (optional)
1 ½ cups 100% blue agave blanco tequila
½ cup fresh lime juice
½ cup orange Curaçao or other triple sec
¼ cup Ginger Agave Syrup (see recipe below)
1 cup sparkling wine such as a cava from Spain
6 cups ice
In the bottom of a pitcher, muddle the ginger and half of the optional kaffir lime leaf halves with a cocktail muddler or wooden spoon until the ginger is a coarse mash. Add the tequila, lime juice, orange Curaçao and Ginger Agave Syrup. Stir, cover and refrigerate until chilled, about 2 hours.
Fill a cocktail shaker ¾ full with ice, and pour in 1 ½ cups of the margarita mixture (be sure to include some of the muddled ginger and lime leaf from the bottom of the pitcher). Shake and strain into 3 6-ounce martini glasses, then top each with sparkling wine. If using the lime leaves, one by one bruise them by slapping them between your palms to release their aroma.
Float a piece on top of each drink and serve immediately. Repeat for the remaining margaritas.
Yield: 8 cocktails
½ cup agave syrup (light organic syrup gives the best flavor)
¼ cup (about 1 ounce) finely chopped ginger (no need to peel it)
Into a small saucepan, measure the agave syrup and 2 tablespoons water. Set over medium heat and add the ginger. When the mixture reaches a simmer, time 2 minutes, then remove from the heat and cool to room temperature. Strain. The syrup will keep a month of more, tightly covered in the refrigerator.