Serves 8; Total volume: 8 ¾ cups
16 oz. (2 cups) reposado tequila
12 oz. (1 ½ cups) freshly squeezed grapefruit juice
6 oz. (3/4 cup) Rosemary Simple Syrup (recipe follows)
4 oz. (1/2) cup) freshly squeezed lime juice
4 cups ice cubes
8 sprigs fresh rosemary, for garnish
This sophisticated margarita variation is a wonderful thirst-quenching aperitif. The recipe makes a bit more rosemary-infused simple syrup than needed for the cocktails. Offer the leftover portion in a small pitcher for anyone who isn’t drinking alcohol so they can enjoy it mixed with club soda or ginger ale.
In pitcher that holds at least 10 cups, combine the tequila, grapefruit juice, rosemary syrup, and lime juice and stir until thoroughly blended. Add the ice and stir well to chill.
To serve, pour into old-fashioned glasses and garnish each drink with a rosemary sprig.
Rosemary Simple Syrup
1 cup sugar
8 ounces (1 cup) water
5 sprigs of fresh rosemary
In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the rosemary between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the rosemary sprigs and strain the syrup if need me. Stored in a covered container in the refrigerator, the syrup will keep for about 2 weeks.
Find the book at Johnson’s
Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.
Photo: Teri Lyn Fisher
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