Salty Raccoon Margarita

Salty Raccoon Margarita
Imbibe Magazine

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

Rosemary Syrup: bring 1 c water to a boil. Add 1 c sugar and 4-5 sprigs rosemary. Take off heat and cool. Strain into a jar. Refrigerate up to 2 weeks.

Line half the rim of a rocks glass with smoked seat salt; add ice and set aside.

Mix all ingredients in a shaker with ice. Shake and strain into ice-filled glass.

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