Cranberry-Rosemary Margarita
Ingredients
Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 4 medium rosemary sprigs
Glass Rim
- 1 teaspoon Himalayan Pink Salt or Kosher salt
- 1 teaspoon granulated sugar
- Leaves from 1 small rosemary sprig
- 1 lime wedge
Cocktail
- 1-1/2 ounces blanco tequila
- 1 ounce cranberry juice
- 1/2 ounce orange liqueur such as Cointreau or Grand Marnier
- 1/2 ounce freshly squeezed lime juice
- 1/2 ounce rosemary simple syrup
- Garnish: small rosemary sprig and 5 to 6 fresh cranberries frozen are fine
Instructions
Make Syrup:
- In a saucepan set over medium-high heat add sugar, water and rosemary. Stir until sugar completely dissolves and mixture comes to a simmer. Cook until the rosemary has wilted, about another 5 minutes.
- Remove the pan from heat. Let steep for about 20 minutes. Remove rosemary sprigs. Pour syrup into a clean jar and refrigerate. Syrup keeps in the refrigerator for 1 month or frozen for 3 months. Makes 6 ounces (3/4 cup).
Make Glass Rim:
- Combine salt and sugar on a small plate. Using your fingers, rub rosemary leaves into sugar mixture until fragrant and oils release, about 30 seconds. Remove rosemary leaves or push off to the side.
- Rub rim of rocks glass with lime wedge. Dip glass into sugar-salt mixture. Carefully fill the glass with ice and set aside. (See Notes.)
Make Cocktail:
- Combine tequila, cranberry juice, orange liqueur, lime juice, and rosemary simple syrup in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds.
- Strain cocktail into prepared rocks glass.
- Garnish with rosemary sprig and fresh cranberries.
Notes
* Note that you can rim 4 to 6 glasses with 1 teaspoon salt and 1 teaspoon sugar.
