Back Bar | Southern Junction

This herbaceous cocktail blends two cocktail families under the Sour umbrella, the Daisy and the Fizz. Tequila and citrus, the predominant flavors in the Margarita, are pasted into this riff on a Silver Fizz.

Recipe adapted from Bobby Heugel, Anvil Bar & Refuge, Houston, TX

Southern Junction
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Try this twist on a Margarita from Bobby Heugel of Anvil Bar & Refuge.
Servings
1
cocktail
Ingredients
  • Rosemary Syrup
  • 8 large rosemary sprigs
  • 2 cups granulated sugar
  • Cocktail
  • Green Chartreuse
  • Ice
  • 2 ounces Hacienda del Sotol Plata
  • ½ ounce fresh lime juice
  • ½ ounce fresh lemon juice
  • 1 egg white
  • 1 dash Peychaud’s Bitters
  • Rosemary sprig
Directions
  1. Make the rosemary simple syrup: In a medium saucepan set over medium heat, combine the rosemary, sugar and 2 cups water and bring to a simmer. Simmer for 20 minutes, then remove the pan from the heat and set aside to cool to room temperature. Strain the syrup through a fine-mesh sieve and store in a covered container or bottle. The rosemary syrup will keep, refrigerated, up to 2 weeks.
  2. Rinse a Collins glass with the Chartreuse and discard the excess. In a cocktail shaker filled with ice, combine the sotol, lime juice, lemon juice, ½ ounce of the rosemary syrup and the egg white. Cover and shake for 2 minutes. Strain into the Chartreuse-rinsed glass. Add a dash of the bitters on top and swirl delicately. Garnish with the rosemary sprig and serve.
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