Rosemary Margarita on Tap at Almond

Rosemary Margarita steven roux
Rosemary, like most of us on the East End, likes the ocean. The Latin name for this potent herb is Ros marinus, meaning fond of the sea. Claimed as a memory stimulant, a way to ignite stagnant energy, and even way of releasing bodily evil, this herb also delicious. At Almond, we’re doing a refreshing take on the margarita by simply infusing the tequila with local rosemary from Balsam Farm in Amagansett. Easy yet tasty, this is a great drink to batch up for daytime guests. Head to your favorite farm stand, pick up some sprigs of rosemary and stick them in your favorite tequila. Wait a few days and taste until you have the potency you desire. Also of note: rosemary repels bugs. My girlfriend Graycen is quick to point out rosemary planted around the outdoor seating of restaurants in an attempt to deter unwanted guests from the table.

Rosemary Margarita

1 ½ ounce rosemary infused tequila
¾ ounce lime
1 ounce Cointreau
½ ounce simple syrup

Shake vigorously and serve. For an extra kick, rim the glass with equal parts sugar, salt and 1/4 part cayenne.