This Rosemary-Ginger Margarita is Your New Favorite Summer Drink

This Rosemary-Ginger Margarita is Your New Favorite Summer Drink

This rosemary-ginger margarita recipe is a tonic that (almost) cleanses while it intoxicates.

There’s no need to feel guilty about throwing a few (too many) alcoholic beverages back every now and then, especially when the cocktail in question is made with fresh ingredients and devoid of added white sugar or syrup.

These days, I am becoming increasingly obsessed with homemade cocktails that have a bespoke, authentic flavor profile and appearance. That way, I get to explore unique flavors, savor each and every sip, and get buzzed while I’m at it. This margarita recipe is unlike any you’ve ever had. It’s infused with a punch of ginger and a hint of fragrant and earthy rosemary.

Rosemary is an evergreen herb heralding from the Mediterranean. It is a rich source of antioxidants and boasts anti-inflammatory properties. Rosemary is also chock-full of iron, calcium, and vitamin B6, and is known to boost the immune system, improve circulation, treat indigestion, enhance memory and concentration, protect the brain, and may even help to prevent cancer.

Ginger is equally, if not more, beneficial to health. It contains gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate, which are powerful anti-inflammatory and antioxidant compounds. Ginger is associated with a reduced risk of many lifestyle-related health conditions, such as obesity, diabetes, heart disease, and overall mortality. It treats digestive issues, nausea, muscle pain, and inflammation.

Instead of regular simple syrup, this margarita recipe uses lower-glycemic coconut palm nectar. The nectar is boiled with rosemary and ginger to take on unique herbal and fresh accents. If you don’t have coconut nectar on hand, feel free to use honey or maple syrup in its place. Enjoy!

Rosemary Ginger Margarita Recipe

Serves two


For the rosemary and ginger coconut syrup

  • ½ cup coconut palm nectar
  • ½ cup water
  • 1-inch nob ginger, skinned and sliced
  • 1 sprig fresh rosemary

For the margarita

  • 3 ounces tequila
  • 2 tablespoons fresh lime juice
  • ¼ cup rosemary and ginger coconut syrup (above)
  • Ice
  • Carbonated water
  • Kosher salt for rimming
  • Fresh rosemary for garnishing


To prepare the coconut syrup, bring a small saucepan to medium-high heat. Add the coconut palm nectar, water, ginger, and fresh rosemary. Stir while bringing to a boil. Once the mixture begins to boil, remove the saucepan from the heat and set it aside to cool. Once cool, strain the mixture and reserve the syrup for later use in the margaritas.

Use a wedge of lime to moisten the rim of two glasses. Dip the glass rims into salt. Set aside.

To prepare the margaritas, add tequila, lime juice, ¼ cup of the rosemary and ginger coconut syrup, and ice to a cocktail shaker. Shake until the margarita mixture is chilled. Strain it into two glasses. Finish each glass off with carbonated water and a garnish of fresh rosemary.

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