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. MORE: Dessert cocktails are in and this Vanilla Chai Martini takes the cake 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. MORE: Looking for a spicy margarita recipe? This frozen mango lava version is it Now that you have your ginger-infused tequila and freshly brewed green tea, you’re ready to shake your cocktail for Cinco de drinko (or really, for any time of year). Final note: Make big batches of this one! This cocktail is so good that you should share it.
Yield 1 cocktail
5–6 long, thin slices of fresh ginger300–350ml blanco tequila
For cocktail
2 ounces ginger-infused tequila3 ounces strong chilled green tea (matcha or regular green tea)Juice of 1/2 lime1 ounce honey simple syrupIce1/2 ounce orange liqueurOptional garnish: Lime wheel, ginger stick or mint
For cocktail
