Cranberry-Rosemary Margarita
Author: Nicole
Ingredients
Syrup
  • ½ cup granulated sugar
  • ½ 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
  • ½ ounce orange liqueur (such as Cointreau or Grand Marnier)
  • ½ ounce freshly squeezed lime juice
  • ½ ounce rosemary simple syrup
  • Garnish: small rosemary sprig and 5 to 6 fresh cranberries (frozen are fine)
Instructions
Make Syrup:
  1. 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.
  2. 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:
  1. 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.
  2. 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:
  1. 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.
  2. Strain cocktail into prepared rocks glass.
  3. 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.
Recipe by Riegl Palate at https://www.rieglpalate.com/cranberry-rosemary-margarita/