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White Christmas Rosemary Margarita

A festive, snowy-white margarita featuring creamy coconut, zesty lime, and an aromatic earthy rosemary simple syrup, finished with a thick salt rim.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 1 cocktail
Course: Cocktail, Drinks
Cuisine: Fusion, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Rosemary Simple Syrup
  • 0.5 cup sugar granulated
  • 0.5 cup water
  • 3 sprigs fresh rosemary
Cocktail
  • 2 oz silver tequila
  • 1 oz lime juice freshly squeezed
  • 1 oz cream of coconut or full-fat coconut milk for lighter version
  • 1 oz rosemary simple syrup from above
Garnish
  • 1 wedge lime for rimming
  • 2 tbsp coarse sea salt for the snow rim
  • 1 sprig fresh rosemary

Equipment

  • Cocktail Shaker
  • Small saucepan
  • Coupe Glass
  • Strainer

Method
 

  1. To make syrup: Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves.
  2. Add rosemary sprigs, bring to a simmer, then remove from heat. Let steep for 20 minutes. Remove sprigs and cool.
  3. Rim a coupe glass with a lime wedge and dip heavily into coarse sea salt to create a "snow" look.
  4. Add tequila, lime juice, coconut cream, and cooled rosemary syrup to a cocktail shaker filled with ice.
  5. Shake vigorously for 15 seconds until well-chilled.
  6. Strain into the prepared salt-rimmed glass.
  7. Garnish with a fresh sprig of rosemary and serve.

Notes

The syrup can be made ahead of time and stored in the refrigerator for up to two weeks. Smack the rosemary garnish between your hands before adding it to the glass to release its aroma.