The margarita has always been my go-to summer drink, but this year I'm making it my fall drink, too, with five autumnal takes on the classic cocktail.
Although you can probably find grapefruits all year long, they really hit their peak in late fall and into winter. Here, the sweet-tartness of freshly squeezed grapefruit juice is balanced and heightened by the piney, herbal notes of fresh rosemary. For a fun garnish, save a sprig of rosemary and carefully light one end with a match until it smokes just slightly (you don't want it to catch flame, just start to smolder). The resulting woodsy aroma calls to mind fireplaces and wood cabins, but also adds a touch of dramatic flair (and who doesn't love that?).
rosemary, plus 1 extra for optional garnish
Agave in the Raw
1 1/4 ounces
fresh-squeezed grapefruit juice
fresh-squeezed lime juice
flaky sea salt or cocktail salt for rimming the glass (optional)
In This Recipe
If you'd like a salt rim, dump the salt out on a small plate. Prepare your (empty) rocks glass by rubbing the edge with a wedge of lime (or your spent lime or grapefruit wedges). Dip the wet glass rim into the salt mixture and move it around until the rim is well coated.
Fill your rimmed glass with ice.
Add the rosemary and agave nectar to an empty cocktail shaker (no ice) and muddle until the rosemary becomes fragrant.
Add the tequila, grapefruit and lime juices, and ice to the shaker. Shake vigorously for 10-15 seconds and double strain (pour over a mesh strainer) into your ice-filled glass.
If you're using the smoked rosemary garnish, carefully hold a match under a sprig of rosemary until it starts to smolder slightly. Add the non-smoking side of the spring into your glass.
Erin Alexander is the Assistant Editor of Partner Content at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.