September is unseasonably warm in San Francisco, justifying the occasional tropical, blended drink.Â I was reminded by an old friend who came to visit last week, that I once seduced her with a frosty batch of frozen ginger mango margaritas.
Don’t bother making a half recipe.
You will regret it when you run out.
1.5 cups ginger simple syrup*
6 ripe mangoes, pitted, peeled and cubed
3 limes, two juiced and one cut into wedges
4 cups ice
1.5 cups 100% agave tequila
1/2 cup Grand Marnier or Cointreau
1/4 cup granulated sugar
2 teaspoons ground cayenne pepper
1. Combine mangoes, syrup, and lime juice in a food processor. Do this in batches if needed.
2. Add liquor and ice and blend until smooth. If not serving immediately, store in sealed container in the freezer.
3. Combine sugar and cayenne, stirring thoroughly on a small plate.
4. Wet the rim of a glass with a lime wedge, and dip it in the dish to coat the rim before filling.
5. Repeat with every glass before filling and garnish with a wedge of lime.
Note: in place of the cayenne sugar, you can substitute Sriracha Salt
*Ginger Simple Syrup
I like to keep this on hand. I store it in squeeze bottles for use in cocktails, desserts and sauces. It will keep for a few weeks.
1 cup water
1 cup sugar
3 inch piece of ginger, peeled and thinly sliced
1. Combine all ingredients in a medium saucepan.
2. Stir Constantly over medium heat until sugar dissolves.
3. Bring to a boil and simmer for five minutes.
4. Remove from heat and let steep for 1-2 hours.
5. Pour through fine mesh strainer and discard ginger pieces.