Ginger isn’t featured in many cocktails other than ginger beer in Moscow mules, and that’s just not OK. While pondering this cocktail injustice, I realized I could infuse tequila with ginger and use it to make an upgraded margarita. But not only shall this inspired creation have the spice and bite of ginger, but it shall also be balanced with the mildly sweet and refreshing flavor of green tea and honey. Thus, the ginger green tea Zen-garita was born.
To make this boozy masterpiece, I infused blanco tequila with ginger by cutting ginger lengthwise into thin slices. This cut exposes as much of the ginger to the tequila as possible.
The length of the soak depends on how much ginger you want to taste. One day will give the tequila a mild ginger flavor. Three days will make the ginger profile much stronger. With that said, planning is key, since this infusion takes time.
If you’re throwing a Cinco de Mayo party, I suggest starting your infusion experimentation the Thursday before. You can always store it in the fridge if it reaches your preferred flavor profile before the day of the fiesta. (Learn more about infusing alcohol here.)
Green tea is essential to this recipe, too. When I started creating this recipe, matcha green tea wasn’t my first choice — but the earthiness of the matcha added a unique flavor and made this ‘rita all the more surprising and satisfying. That said, if you’re not a matcha fan, use a traditional premium green tea. You’ll still get delicious results.
To use the green tea, freshly brew tea bags — not powder — and chill the tea. The final cocktail tastes best with strong green tea, so I suggest using extra tea bags or steeping for longer.