Salty Raccoon Margarita

Name: Salty Raccoon Margarita
Yield: 10
Cuisine: American

RECIPE: Drew Childers, Harold’s Cabin, Charleston, South Carolina

Photo: Leigh-Ann Beverly

August 08, 2016

The margarita gets a little boost from fresh rosemary syrup.

Named after Harold’s Cabin’s official mascot, the earthy, sweet notes of fresh rosemary give this margarita fresh flavor.

Ingredients

1 1/2 oz. blanco tequila
1 oz. rosemary syrup
1 oz. fresh lime juice

Tools:shaker, strainer
Glass:rocks
Garnish:rosemary sprig, smoked sea salt

Preparation

Line half the rim of a rocks glass with smoked sea salt; add ice and set aside. Mix all ingredients in a shaker with ice. Shake and strain into the ice-filled glass. Char a sprig of rosemary and add as garnish.

Rosemary SyrupBring 1 cup of water to a boil. Add 1 cup of sugar and 4-5 sprigs of fresh rosemary. Take off the heat and cool. Strain into a jar and refrigerate for up to 2 weeks.