Blood Orange Margarita Recipe

Make rosemary syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves, then add 1 rosemary sprig. Bring to a gentle simmer for 2 minutes. Remove from heat and let steep for 15 minutes. Strain out rosemary and cool. Reserve and refrigerate any extra for another use. Use approximately 0.5 oz of this syrup in the cocktail (the main cocktail recipe above lists 0.5 oz agave; rosemary syrup is used as aromatic garnish and to brush rim).

Prepare glass

Pour coarse or smoked salt onto a small plate. Lightly rub the rim of a rocks or coupe glass with a cut blood orange wedge, then dip the rim into the salt to coat. Place the glass in the freezer for 5 minutes to chill while you mix the drink.

Combine ingredients: In a cocktail shaker, add 2 oz Casamigos Reposado, 1 oz Cointreau, 1 oz fresh blood orange juice, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.25 oz pomegranate molasses.

Add ice and shake: Fill the shaker with ice (about 6 oz by volume of ice cubes), secure the lid, and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is slightly frosted.

Double strain and serve: Remove the chilled glass from the freezer. Double strain the cocktail into the prepared glass (use a hawthorne strainer and a fine-mesh strainer to remove small ice shards and any pulp).

Finish with rosemary aroma and pomegranate seeds: Lightly slap one rosemary sprig between your palms to release the oils and hold it briefly above the poured drink to impart aroma, or lightly torch the tip for a second to release more fragrance (optional). Add 1 tablespoon pomegranate seeds to the top of the cocktail and float a blood orange wheel on the rim or surface.

Optional rim brush: For an extra rosemary note and slight sweetness on the rim, brush a small amount (a few drops) of the cooled rosemary syrup around the salted rim before serving.