Winter Margarita Recipe

Chill glass

If using a bucket glass, place it in the freezer for 5–10 minutes or fill with ice and water while you prepare the cocktail to chill. If using a traditional margarita glass, set aside similarly.

Prepare rosemary agave syrup (if not ready)

To make rosemary agave syrup: combine 1/2 cup agave nectar with 1/2 cup water and 2 sprigs of rosemary in a small saucepan. Warm gently until combined (do not boil) for 3–4 minutes, remove from heat, cover and steep 15–20 minutes. Remove rosemary and store. Use 1/2 oz per cocktail. (Note: if you already have syrup, skip this step.)

Rim the glass

Run a lime wedge around the glass rim, then dip the rim lightly into a shallow dish of kosher or flaky sea salt to coat. Discard ice/water used to chill the glass if applicable.

Combine ingredients

Fill a cocktail shaker halfway with ice. Add 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 1/2 oz rosemary agave syrup, and 3/4 oz well-shaken full-fat coconut milk to the shaker.

Dry shake (optional)

For a creamier, slightly frothy texture, first shake the ingredients vigorously without ice for 8–10 seconds to emulsify the coconut milk with the other liquids.

Shake with ice

Add fresh ice to the shaker (if you dry-shook first, now add ice). Shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Strain and serve

Double-strain the mixture into the prepared bucket or margarita glass over fresh ice (or strained neat into the chilled glass if you prefer a shorter drink). Use a fine-mesh strainer in addition to the shaker strainer to remove any small ice shards or herb particles.

Garnish the cocktail with a lime wheel or wedge on the rim and a sprig of fresh rosemary placed upright or laid across the glass. Optionally clap the rosemary between your hands once before garnishing to release aroma.

Serve immediately with a straw or cocktail pick. Provide a small plate for used salt if desired.