Blood Orange & Rosemary Margarita

A delicious blood orange-based margarita made with a homemade rosemary cinnamon simple syrup and Añejo tequila.
A Jerry James Stone Recipe


Cocktail, Green, Red, Vegetarian


  • 2 oz fresh blood orange juice
  • 1 oz Rosemary Cinnamon Simple Syrup
  • ½ fresh lime, juiced
  • 2 oz Añejo tequila
  • 1 blood orange slice
  • 1 small sprig of rosemary
Jump to instructions
Yields 1
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


Rosemary Cinnamon Simple Syrup

  • Add fresh rosemary, a cinnamon stick, sugar, and water to a small pot over medium heat. Stir occasionally until the sugar has completely dissolved. When the liquid comes to a low simmer, cover the pot, and remove the pan from the heat.
  • Let steep for about 3 minutes, longer if you want a more intense flavor, up to 10 minutes. Strain out the rosemary and cinnamon, reserving the liquid. It should make ¾ cup of syrup.
  • Transfer it to an airtight container. The syrup keeps in the fridge for about 2 weeks. This syrup is great for teas, homemade sodas, and cocktails.

Blood Orange & Rosemary Margarita

  • Fill the mixing glass of a Boston shaker ⅓ full with crushed ice.
  • Add the blood orange juice, the rosemary cinnamon simple syrup, the fresh lime juice, and the tequila. Cover and shake for about 10 seconds.
  • Strain into a glass filled with ice.
  • Garnish with fresh rosemary and a slice of blood orange.