Maceta Margarita Recipe – “The Flowerpot” by Steve Calabro

Ingredients:

1.75 ounces of Silver Tequila
2 ounces of Organic Mexican Papaya Puree
0.75 ounce of Rosemary Simple Syrup
0.25 ounce of Fresh Lime Juice
2 ounces of Limonata
1 Whole Lime
Orchid flower, for garnish 

Instructions:

Organic Mexican Papaya Puree: Peel and seed the papaya before cutting into cubes. Working with 1/2 a papaya at a time, place into a food processor with 4 tablespoons lime juice, the zest from 1 whole lime and 3/4 cup simple syrup.  Process until smooth.

Rosemary Simple Syrup: Steep ½ cup fresh rosemary in 4 cups simple syrup for 1 hour.  Remove rosemary leaves.

Limonata: Combine equal parts lime juice, simple syrup, and water. 

Assembly:

Pour 2 oz. of the Papaya Puree over Ice.

Add 1.75 oz. Silver Tequila.

Add 1 tbsp. Rosemary Syrup.

Add 2 oz. Fresh Limonata. 

Give the drink a quick "roll" between 2 mixing glasses and serve over ice.

Garnish with Orchid flower.