Papaya Margarita
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar
2
Boil syrup for 2 minutes
3
Pour 1/2 cup syrup into a large pitcher
4
Add lime juice and 1/2 cup cold water
5
Set lime syrup aside
6
Transfer 1/2 cup remaining hot syrup to a small bowl
7
Add rosemary; let steep 15 minutes
8
Using a fine-mesh sieve, strain rosemary syrup into lime syrup; discard solids
9
DO AHEAD: Rosemary-lime syrup can be made 1 day ahead
10
Cover and chill
11
Scrape papaya flesh into a food processor; purée until smooth
12
Measure 3/4 cup purée (reserve remaining purée for another use, such as a smoothie); add to pitcher with rosemary-lime syrup
13
Add tequila; whisk to blend
14
Fill 4 large wineglasses with ice
15
Pour cocktail over
16
Garnish with zest and orchids (if using)
17
Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar
18
Boil syrup for 2 minutes
19
Pour 1/2 cup syrup into a large pitcher
20
Add lime juice and 1/2 cup cold water
21
Set lime syrup aside
22
Transfer 1/2 cup remaining hot syrup to a small bowl
23
Add rosemary; let steep 15 minutes
24
Using a fine-mesh sieve, strain rosemary syrup into lime syrup; discard solids
25
DO AHEAD: Rosemary-lime syrup can be made 1 day ahead
26
Cover and chill
27
Scrape papaya flesh into a food processor; purée until smooth
28
Measure 3/4 cup purée (reserve remaining purée for another use, such as a smoothie); add to pitcher with rosemary-lime syrup
29
Add tequila; whisk to blend
30
Fill 4 large wineglasses with ice
31
Pour cocktail over
32
Garnish with zest and orchids (if using)