Hi, Nikkib: Here's Jean-George Vongerichten's recipe below, but I think it's a needless hassle. I do it with cointreau, lime juice, but I take a bottle of a good silver tequila, and pour it over about 1/2 a pound of peeled ginger. Let the ginger marinate in tequila for at least 3 days. It's easier than making sticky old syrup.... I got the idea from Chris Yeo's drinks at San Francisco's Straits Restaurant. RD ingredients 1 teaspoon ground ginger 2 teaspoons kosher salt Ice 3 tablespoons añejo tequila 1 1/2 tablespoons Ginger-Lime Syrup 1 tablespoon Cointreau 1 teaspoon fresh lime juice 1 lime wedge, for garnish directions Mix the ground ginger and salt, and use this to rim the glass. Shake the tequila, Ginger-Lime Syrup, Cointreau and lime juice with ice. Strain into the glass, garnish with the lime wedge. Ginger-Lime Syrup ingredients 4 ounces fresh ginger, peeled and thinly sliced (1 cup) 1 cup fresh lime juice 1 cup sugar directions Combine ingredients and boil for 2 minutes. Cool to warm, then puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible. Source: Food and Wine.
