The Holiday Rita: Rosemary Margarita
During a fall vacation to Baja California Sur, we stumbled upon an interesting cocktail beachside. A margarita with a rosemary garnish? I had my suspicions. Well, I sure was wrong. One sip in I was hooked. With each sip there was the slightest hint of rosemary that made the cocktail taste just right. I must confess, that drink was the cocktail highlight of our trip… the fish tacos helped complete our late lunch before heading back to our hotel for some afternoon pool time. Poolside, my wheels started turning and I began thinking about modeling a similar cocktail inspired by this tasty one for upcoming holiday festivities. I’m always on the prowl holiday drink alternatives because… well, you can only drink so much eggnog.
I crafted this cocktail using a rosemary simple syrup to add a little savory sweetness in addition to the garnish. It’s perfect for a holiday party, pre-dinner drinks, or after a long day of work. I forgot to mention, this cocktail also makes it much easier to listen to that nagging aunt, that distant relative that has no personal space boundaries, or that just-a-little-too-loud uncle during the holiday season.
Pro tip: make it in advance. You can double, triple or make an entire pitcher of this for your next holiday party and store in your fridge for 1-2 days in advance. On the day of, just bust out and rim your cocktail glasses with Sonoran Sea Salt, add ice, pour, and enjoy.
Takes: 10 minutes
Makes 1 5oz drink
1 oz fresh squeezed lime (about 1-2 limes)
2 oz tequila reposado
1 oz fresh squeezed orange, reserve wedge for rim (about ½ orange - we prefer Valencia or navel)
½ oz rosemary infused simple syrup (instructions below)
4 tbsp unrefined sugar
8 tbsp water
3 hearty rosemary sprigs
½ oz Patron Citronage, an orange liqueur
Desert Provisions Sonoran Sea Salt, for rim
Fresh rosemary sprig, for garnish
To make rosemary simple syrup, combine rosemary sprigs, water, and sugar over medium heat. Stir until dissolved. Remove from heat and cool. Remove rosemary sprigs after 15 minutes or leave in until you have reached your desired rosemary flavor. Makes 5 oz of rosemary infused simple syrup. You can store the simple syrup in the fridge if you don’t use all at once.
Combine first 5 ingredients into a cocktail shaker filled with ice. Shake to mix. Rim 8 oz glass with lime wedge and roll in Sonoran Sea Salt to coat rim. Gently add ice to top of glass. Pour in cocktail. Garnish with rosemary sprig and orange wedge. Enjoy.
Cook's notes: We prefer tequila reposado for its slightly aged wood flavor. It pairs nicely with the tart and sweet citrus and creates a truly balanced cocktail. You can store the rosemary simple syrup in the fridge for 1-2 weeks in an airtight container if you don’t intend to use all at once. Alternatively, you can tailor the recipe to the number of drinks you plan to make using a 1 part sugar : 2 parts water ratio.
