Rosemar-ita

Rosemar-ita

If you love the bracingly fresh, almost minty sensation of fresh rosemary, this winter Margarita riff is for you. It has a fragrant foam that’s shaken separately from the drink, which receives its own evergreen burst through a muddling technique. Clean the shaker very well before foaming, and ensure it’s as cold as possible. Adjust the bright citrus note to your taste, as limes vary in tartness. 1 Cocktail

Ingredients:
Pinch Rosemary Salt (recipe follows), plus more for rimming glass
6 finger-length sprigs of rosemary, divided
1 oz blanco tequila
3/4 oz melon liqueur
3/4 to 1 oz lime juice, or to taste
1 1/2 oz cold aquafaba or 1 cold egg white
Fresh sumac or cranberries for garnish (optional)

Directions:

Prepare a Margarita glass by dipping the rim into 2mm water and then the Rosemary Salt.  Recipe follows.

In a cocktail shaker, add 3 sprigs rosemary and a pinch of Rosemary Salt, and muddle until aromatic. 

Fill shaker with ice, add tequila, melon liqueur and lime, then shake until drink is thoroughly chilled, up to 30 seconds. 

Taste and, if desired, add additional lime and shake again to incorporate. Pour drink through a fine-mesh cocktail strainer into prepared glass and refrigerate while preparing foam.

To a clean, cold cocktail shaker, add 3 sprigs rosemary and chilled aquafaba or egg white. Dry shake (without any ice) vigorously, using an up-and-down motion, until liquid turns to a thick, white foam.

Pour foam on top of drink and garnish, if desired, with sumac or cranberries.  Makes 1 cocktail

Rosemary Salt
Very finely chop fresh rosemary and, in a small bowl, mix in a 1:4 ratio with sea salt until thoroughly combined, but maintaining distinct green flecks. Store in an airtight container for up to 2 days