Rosemary-Grapefruit Margarita

• 2 ounces tequila
• 2 sprigs rosemary, plus 1 extra for optional garnish
• 1/2 ounce Agave in the Raw
• 1 1/4 ounces fresh-squeezed grapefruit juice
• 1/4 ounce fresh-squeezed lime juice
• 1/2 teaspoon flaky sea salt or cocktail salt for rimming the glass (optional)

1. If you'd like a salt rim, dump the salt out on a small plate. Prepare your (empty) rocks glass by rubbing the edge with a wedge of lime (or your spent lime or grapefruit wedges). Dip the wet glass rim into the salt mixture and move it around until the rim is well coated.
2. Fill your rimmed glass with ice.
3. Add the rosemary and agave nectar to an empty cocktail shaker (no ice) and muddle until the rosemary becomes fragrant.
4. Add the tequila, grapefruit and lime juices, and ice to the shaker. Shake vigorously for 10-15 seconds and double strain (pour over a mesh strainer) into your ice-filled glass.
5. If you're using the smoked rosemary garnish, carefully hold a match under a sprig of rosemary until it starts to smolder slightly. Add the non-smoking side of the spring into your glass.

tequila, rosemary, lime juice, flaky sea salt

Taken from food52.com/recipes/77771-rosemary-grapefruit-margarita (may not work)