Sometimes I wish there was a tiny drummer man that lived within your screen and–on cue–he’d play a drumroll. If such a little drummer man did indeed exist, now is one of the times I’d cue him. Because if ever there was a margarita worthy of a drumroll, this one would be. Jeff and I are so proud of it. Ladies and gentlemen, I present February’s margarita of the month: the rosemary beet.
This was a true collaboration of the minds. Jeff wanted to develop a beet margarita. Not because he is a lover of all things beet. Not because beets are superfoods (though he will try to convince you that was his motivation). I believe the true reason he wanted to develop a beet margarita is so that he could name it something corny. Really. I enter into evidence, Exhibits A through E:
- My heart beets for you margarita
- Wife beeter
- Nice to beet ya, Rita
- Marga-beetah (in a Boston accent)
Do you see what I’m dealing with here folks? It’s torture working with him. Only it isn’t really because I happen to think his corniness is kind of endearing. Back to the beet, though.
Jeff wanted to do something with beet for February. He was having trouble coming up with a complimentary flavor, though. Enter: sheer brilliance (that would be me, for the record). I suggested rosemary and the rest, as they say, is history.
Even if you’re beet hesitant, or beet unsure, I would caution you not to disregard this margarita. Because the recipe uses just the beet juice, the flavor comes through without any odd texture. Oh, friends. And then you introduce this smooth and herbaceous rosemary simple syrup and it’s just a harmonious marriage of two flavors that were meant to be. If you really want to kick it up a notch, sip these margaritas while you’re noshing on rosemary Marcona almonds or, better yet, anything laced with goat cheese. Seriously, you will never be the same.
- 2 beets, diced
- 1 cup freshly-squeezed lime juice
- 1 3/4 cup water
- 5 rosemary sprigs
- 1 cup sugar
- 2-oz beet juice (instructions follow)
- 2-oz rosemary simple syrup (instructions follow)
- 2 2/3-oz tequila
- 1 oz orange liqueur
- Add ingredients to the jar of a blender and process on liquefy. Pour the mixture through a fine mesh strainer to separate the pulp. Yields approximately one cup of beet juice. Note Beet pulp can be reserved, frozen and added to veggie smoothies.
- Combine water and rosemary in a small saucepan. Bring to a boil, then reduce heat and allow the liquid to simmer for a total cook time of thirty minutes. Then, strain out the rosemary and discard. Keep the water. Rinse the pot of any extraneous rosemary leaves and then return the water to the pot. Bring back to a boil, then add the sugar. Reduce heat and cook until sugar is fully dissolved. Set aside to cool.
- Mix all ingredients. Chill or serve over ice. Cheers!