Rosemary Ginger Margaritas


Servings: 2
Author Maya Krampf from


  • 3 ounces 100% Agave tequila
  • 1/3 cup Lime juice
  • 3 tablespoons Rosemary ginger simple syrup (below)
  • 1 splash Carbonated water
  • Ice
  • Sea salt (for rimming)

Rosemary ginger Simple Syrup

  • 1/2 cup Coconut sugar
  • 1/2 cup Water
  • 1/2 ounce Fresh ginger (chopped)
  • 1 large sprig Fresh rosemary
  1. For the simple syrup simply combine ingredients in a small sauce pot and bring to a boil. Once boiling turn the heat off and let sit for 30 minutes for the flavors to infuse. Strain into a jar and store in the refrigerator until ready to use.
  2. Rim 2 glasses in salt by using the lime to moisten the rim and then dip into the salt.
  3. To make the margarita combine 3 ounces tequila, juice of 3 limes, and 3 tablespoons simple syrup in a cocktail shaker or jar. Shake and strain into ice filled glasses. Top with a splash of San Pellegrino.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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