Rosemary Cran-Rita Cocktail

Ingredients:

Rosemary Simple Syrup
1/2 cup sugar
1/2 cup water
3-4 (4-inch) rosemary sprigs

Cocktail:
1-1/2 cups white tequila
3/4 cup unsweetened cranberry juice
1/2 cup orange liqueur (such as Cointreau)
1/2 cup fresh lime juice ( approximately 6 limes), plus lime wedge for rimming glasses
1/2 cup Rosemary Simple Syrup
2 Tablespoons sugar
1 Tablespoon Kosher salt
8 fresh rosemary sprigs for garnish, plus 4 leaves for rim
24 cranberries for garnish

Directions:

Make the rosemary simple syrup: Stir together sugar,1/2 cup water, and rosemary in a small saucepan. Bring to a gentle simmer. Stirring occasionally, until mixture is syrupy, and rosemary is wilted. Remove from heat and let cool completely.
Tip: If making ahead of time remove rosemary sprigs, and store syrup in an airtight container in the refrigerator.

Make the Cocktail: Stir together the tequila, cranberry juice, orange liqueur, lime juice, and rosemary simple syrup in a large pitcher. Stir well. Store in refrigerator until well chilled.

Stir together sugar and salt in a small bowl until combined.  Using your fingers, rub rosemary leaves into sugar mixture until fragrant and oils release. Transfer to a small plate and set aside.

Remove tequila mixture from refrigerator. Rub rim of a rock glass with lime wedge; dip into sugar mixture. Fill with ice; set aside. Pour 1/2 cup cocktail into a shaker filled with ice; shake until frosty. Strain into prepared rocks glass.

Place a rosemary sprig in your palm; clap your hands until the rosemary is fragrant. Place in glass with 3 cranberries. Repeat with remaining cocktails and garnishes.

* Recipe from Food and Wine