Please come over so I can feed you a cocktail right now.
Think: the most gigantic basket of homemade rustic tortilla chip and salty guacamole and mango salsa and margaritas in frosty glasses.
I KNOW. I can’t deal either.
Since it’s almost cinco de mayo but also almost the weekend, you need to make all the recipes. Celebrate tonight, tomorrow and then again on Monday. Start with these crockpot short rib tacos (my personal FAVE), move on to the pulled pork sweet chili tacos and finish with the beer battered fish tacos. Wash it all down with these coconut creamsicle margs – and oh hey, that post just happens to have like fifty of my other favorite tex-mex recipes inside. You should totally check it.
It’s rare that I post two cocktails in a week – heck, it’s rare that I post two in a month – but with two favorite conflicting holidays happening within days of each other… holidays that just so happen to practically revolve around their signature adult beverage… it was necessary.
I mean, don’t these look so necessary?
They are so necessary.
I almost made regular old beergaritas – you know the ones with frozen limeade and cold, light beer? Even though I’m a fairly big marg snob, those I can occasionally get behind.
But then, I was like oh no. It HAS to be ginger beer. I’m a nutjob over all things ginger right now, especially ginger beer. It started back when I made these cranberry ginger margaritas around the holidays and now I want ginger syrup in everything. On everything. Plain, off a spoon. I can’t get enough.
So I based these off of my favorite margarita recipe and ended up keeping a tiny bit of grand marnier in the drink too. I thought for sure it would be a goner but I really loved these with just a hint of orange. The ginger keeps the cocktails so fresh – almost with a bit of a kick.
See? You must come over.
- 4 ounces ginger beer
- 2 ounces lime juice
- 1 1/2 ounces tequila, I prefer gold with the ginger beer
- 1/2 ounce grand marnier liqueur, you can sub triple sec, I much prefer GM
- 1/2 ounce ginger simple syrup
- fresh limes for garnish
- coarse salt for the rim
- 2 cups ginger beer
- 1 cup lime juice
- 1/3 cup tequila
- 1/4 cup grand marnier
- 1/4 cup ginger simple syrp
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 thumb-sized piece of fresh ginger
- The key to make these super delicious is to use frosty glasses! So a few hours (or the night) before, stick your glasses in the freezer. I suggest making a single serving first and taste it so you can add more/less tequila or syrup to your liking. Everyone is different and prefers their drinks a different way, so feel free to add more or less tequila, more simple syrup, more lime juice, etc. This is my absolute favorite combo!
- Before serving, rim the edge of the glass with a lime slice and then dip it in coarse salt to coat. Fill the glass with just a few ice cubes. Add the ginger beer, lime juice, tequila, grand marnier and simple syrup to a shaker with ice and gently shake to combine. Pour over ice and squeeze in a few extra lime wedges.
- To make the ginger syrup, add the water, sugar and ginger to a small saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Let it simmer for a minute or two then remove it from the heat and allow it to cool completely. You can store this sealed in the fridge for a few days. Just make sure not to pour the ginger into your glass!