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HAPPY HOUR: GINGER ROSEMARY MARGARITA

Apr 08, 2022menus + recipes
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No time for Sunday Scaries when you have this yummy Ginger Rosemary Margarita to sip on! Also a good addition to Taco Tuesdays, hump day hangs, TGI-Fridays, and backyard fiestas… basically there are endless excuses for whipping up a few of these. Recipe below – tag me or comment below if you give it a try – CHEERS!

GINGER ROSEMARY MARGARITA RECIPE (makes 2)

  • 3 ounces Blanco Tequila (option for a smokey taste, swap 1 ounce of Blanco for 1 ounce of Mezcal)
  •  3 limes, juiced (approx 1/3 cup)
  •  3 tablespoons Rosemary ginger simple syrup (recipe below)
  •  1 splash Carbonated water (love the bottles of Topo Chico)
  •  Ice
  •  Course salt, lime, and rosemary sprigs to garnish

SIMPLE SYRUP RECIPE

  • 1/2 cup sugar
  •  1/2 cup Water
  •  1/2 ounce fresh ginger (chopped)
  •  1 large sprig of fresh rosemary
  1. For the simple syrup: In a small sauce pan add sugar, water, ginger, and rosemary and bring to a boil. Once boiling stir until sugar is dissolved. Remove from heat and let sit for 30 minutes. Strain into a jar and store in the refrigerator until ready to use.
  2. For the cocktails: Rub rim of glasses with lime and dip in salt. In a cocktail shaker or jar, combine tequila, lime juice, and 3 tablespoons of simple syrup. Shake and strain into ice filled glasses. Top with a splash of Topo Chico (or other sparkling water) and garnish with a sprig of rosemary and lime.

Favorite Blanco Tequilas are Casamigos (obvi) and Espolon (for half the price!). Not very familiar with Mezcals but do enjoy the smokey taste. We have a bottle of Bosscal, but have read good things about the Del Maguey brand!

Finishing up a roundup of good wines (according to my girlfriends) to try as well as gift tags (just in time for Mother’s Day), and can’t wait to share!

What’s your favorite bevy to sip on!?

xo, Rae

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GINGER ROSEMARY MARGARITA

No time for Sunday Scaries when you have this yummy Ginger Rosemary Margarita to sip on! Also a good addition to Taco Tuesdays, hump day hangs, TGI-Fridays, and backyard fiestas… basically there are endless excuses for whipping up a few of these.
Cook Time :5 minutes mins
Serves 2 People

YOU’LL NEED:

GINGER ROSEMARY MARGARITA RECIPE (MAKES 2)

  • 3 oz Blanco Tequila (option for a smokey taste, swap 1 ounce of Blanco for 1 ounce of Mezcal)
  • 3 limes, juiced (approx 1/3 cup)
  • 3 tbsp Rosemary ginger simple syrup (recipe below)
  • 1 splash Carbonated water (love the bottles of Topo Chico)
  •  Ice
  • Course salt, lime, and rosemary sprigs to garnish

SIMPLE SYRUP RECIPE

  • 1/2 cup sugar
  • 1/2 cup Water
  • 1/2 oz fresh ginger (chopped)
  • 1 large sprig of fresh rosemary

HERE’S HOW:

  • For the simple syrup: In a small sauce pan add sugar, water, ginger, and rosemary and bring to a boil. Once boiling stir until sugar is dissolved. Remove from heat and let sit for 30 minutes. Strain into a jar and store in the refrigerator until ready to use.
  • For the cocktails: Rub rim of glasses with lime and dip in salt. In a cocktail shaker or jar, combine tequila, lime juice, and 3 tablespoons of simple syrup. Shake and strain into ice filled glasses. Top with a splash of Topo Chico (or other sparkling water) and garnish with a sprig of rosemary and lime.
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  1. MEAL PLAN THIS WEEK – 4/11 says:
    Apr 10, 2022 at

    […] HOUR | Rosemary Ginger Margarita – on the menu again, but this time the recipe is […]

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  2. DINNER TONIGHT: 30 MINUTE BLACK BEAN SOUP says:
    Apr 27, 2022 at

    […] yourself a glass of wine (or this marg), turn on some music, ask for help, and have some fun feeding the familia […]

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So happy you're here! I'm Rae, style enthusiast, amateur cook, graphic designer, firefighter wife, and mama of 5 (big) kids. We live in the PNW with our 12 chickens and dog, Waffles...

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YOU’LL NEED:

VANILLA SIMPLE SYRUP
1/2 cup granulated sugar
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HERE’S HOW:

VANILLA SIMPLE SYRUP
In a small saucepan over medium heat, combine sugar and water. Stir until sugar has dissolved. (Make sure not to boil!)
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Store in airtight container for up to one month in the refrigerator.

VANILLA SWEET CREAM COLD BREW
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In a large glass, prepare your cold brew (or coffee) as desired… (hopefully over ice cubes made of coffee :).
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YOU’LL NEED:
1 medium zucchini, sliced into thin rounds
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1/4 cup panko bread crumbs
1/4 cup grated parmesan cheese
pinch S + P (salt and pepper)
avocado oil (spray if you have it!)
marinara sauce and/or ranch for dipping (optional)

HERE’S HOW:
Preheat oven to 425 degrees and line a baking sheet with parchment (if desired). Slice zucchini into 1/8 inch rounds.
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