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Rosemary Infused Orange Margarita

May 2, 2017

Orange Rosemary MargaritaA few weeks ago my husband came home from work with two gigantic bags of oranges.  He purchased them from an orange vendor by the freeway exit.  It was late and those were his last two bags.  Because of  my husband’s good deed, I decided to reward him with lots and lots of freshly squeezed orange juice. I even made an orange cake and orange and rosemary agua fresca.  Still, I had plenty of oranges left and decided to turn that refreshing orange and rosemary drink into something naughty to enjoy outdoors: a rosemary infused orange margarita.

Because the weather is warm now and Cinco de Mayo right around the corner, I decided to go ahead and add this refresher to my margarita must list.  Pair it up with lots of salsa, guacamole, ceviche and totopos to really get the party started.  Now, next time you see an orange vendor you HAVE TO buy a couple of bags.  You’ll be doing a good deed, get plenty of vitamin c for the next few days and finish off with a tasty margarita for the weekend.  Salud!
Orange Rosemary Margarita

Rosemary Infused Orange Margarita

Yield: Serves 2

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 6 rosemary sprigs, divided
  • 1 cup freshly squeezed orange juice
  • lime wedge for rimming edge of glass
  • salt for rimming edge of glass
  • 1/4 cup fresh lime juice
  • 4 ounces Tequila Silver
  • 2 ounces orange liqueur (Triple Sec)
  • crushed ice

Instructions

  1. Combine water and sugar in a small saucepan and heat over medium heat, stirring occasionally until sugar dissolves. Bring to a light simmer, remove from heat and add 4 rosemary sprigs. Steep for 1 hour. Remove and discard sprigs. Let cool.
  2. Pour salt onto a small plate. Rub rims of two glasses with lime wedge. Coat rims of glasses with salt.
  3. Combine orange juice, lime juice, Tequila, Triple Sec and 2-3 tablespoons of rosemary simple syrup, in a shaker. Shake well to combine all ingredients.
  4. Pour over ice. Garnish with remaining rosemary sprigs and enjoy.

Notes

Rosemary simple syrup can be made up to a week in advance. Refrigerate any remaining rosemary simple syrup in airtight container.

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