Christmas Cranberry Margarita

For the rosemary simple syrup: Bring the water (2 cups), granulated sugar (1 cup), and stems rosemary (6 small) to a boil in a small pot over high heat. Reduce the heat to medium and simmer for minutes (5). Set aside to cool, then strain the rosemary from the syrup. Store the syrup in your fridge for up to 2 weeks. Start 5m timer

For the sugared cranberry garnish: Dip the cranberries (3) and twig rosemary (1 small) into some of the rosemary simple syrup, then shake off the excess. Place some [granulated sugar] in a small bowl then dip the wet cranberries and rosemary into the sugar. Set them aside on a parchment-lined plate to dry.

For the Christmas cranberry margaritas: Pour some [salt] onto a plate. Run a cut [lime] around the rim of a glass. Dip the rim into the salt then set the glass aside.

Add the oz white tequila (2 fl) and oz cranberries (1 fl) to a shaker or 1-liter mason jar. Muddle the cranberries until they have broken down and the tequila is pink. Add the oz rosemary simple syrup (1 fl) and oz lime juice (1 fl) to the shaker then top with [ice]. Stir until cold then strain into glasses.

Garnish with sugared cranberries and rosemary.