Tuesday, April 5, 2011

Four Seasons margarita, lavender rosemary salt


Spring is blooming, with feelings of Happy Hour in the air.  Longer days and warmer nights beckon for a cocktail with friends.  We're getting ours on at Art Restaurant and bar at the Seattle Four Seasons Hotel.  Bellying up to the bar means a Lovely-Rita with bar star Renee.     

Fresh cucumber muddled in a margarita with Reposado tequila. Finished with Lavender Rosemary sea salt.  Wanna shake it up at home? 


2 oz Herradura Reposado Tequila
.75 oz Cointreau
3 cucumber wheels
1.5 oz sweet and sour
Lavender Rosemary sea salt
lime wedge


1. Rim tall glass with Lavender Rosemary sea salt.
2. Muddle 2 slices cucumber with a pinch of lavender rosemary salt in a mixing glass.  Add liquid ingredients and ice.
3. Shake and pour into prepared glass. Finish garnish with remaining cucumber wheel and the wedge of lime.

Bartender Renee will knock your socks off.


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