This recipe was created for the Juice Products Association in partnership with the Produce For Better Health Foundation for the Rock the Cocktails Cook Along.
- 2 cups 100% grape juice
- 10 sprigs of rosemary
- 3 ounces white tequila
- 1 ounce triple sec
- 4 tsp lime juice
- coarse sugar
- Make the rosemary-grape syrup: Combine grape juice and 6 sprigs of rosemary in heavy saucepan over medium heat until reduced into a thick syrup, about twenty minutes. Remove from heat and allow to cool completely. Strain the cooled mixture into glass container and discard rosemary. Syrup can be prepared ahead of time and stored in the refrigerator.
- Prepare your glasses. Combine sugar and two 2 sprigs of rosemary in shallow bowl, rubbing rosemary into sugar to release oil, about two minutes. Discard rosemary sprigs. Prepare two rocks glasses by moistening rims with lime wedges and dip into rosemary sugar
- Prepare your cocktail. Fill shaker with ice, and add 4 oz. prepared grape syrup, tequila, triple sec, and lime juice. Shake well and divide mixture and ice into the two prepared glasses. Alternatively, this cocktail can be served straight up. Garnish each cocktail with remaining sprigs of rosemary.
The recipe was created by Nicole Rodriguez, RDN.