Rosemary Pear Margarita

September 13, 2013

in Beverages,Cocktails,Mexican,Recipes

Rosemary Pear Margarita

I’d like to apologize in advance for the doom and gloom that’s about to follow. I’ll have you know, in my defense I’ve attempted to counter balance the doom and gloom with these very mellow looking cocktail photographs.

My husband truly believes if you share your scary dreams with someone they won’t come true. Therefor I’ve felt obliged to share mine with you in order to prevent them from EVER becoming a reality.

In the past few weeks I’ve been having some crazy nightmares. A couple of them consisted of tidal waves crashing over the Saddleback which then somehow ended up spilling over into our quiet South Corona neighborhood, the others mainly had to do with earthquakes.

One of the most recent ones involved a major earthquake, a neighborhood playground, sand dunes, and me not being able to get my youngest out of it. That one was by far that most frightening of all. I kept calling out to him tirelessly without ever getting a response, I kept running back and forth, and all around the perimeter of the playground. I felt I was running out of time and wasn’t able to find a way to get to him to help him get out of where he was. I wanted to die!

Luckily, my husband woke me up just as I was about to give up.

I’m not entirely sure where or how the inspiration for my Rosemary Pear Margarita idea came about. I think it was probably my subconscious trying to tell me to slow down and relax.

Regardless, I loved the taste of this margarita… there was just something soothing about it.

Rosemary Pear Margarita
 
Prep time
Total time
 
Author:
Recipe type: Cocktail
Cuisine: Mexican
Serves: 1
Ingredients
  • 1 teaspoon fresh rosemary
  • 1 ounce pear liqueur
  • 2 ounces silver tequila
  • 1 dash Jerry Thomas Own Decanter Bitters
  • 4 ounces margarita mix
Directions
  1. Muddle rosemary and pear liqueur in cocktail shaker.
  2. Add remaining ingredients, stir well. Strain and pour into a margarita glass with ice.
  3. Garnish with a slice of pear and a rosemary sprig.
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