Lovage Margarita Recipe

Make the syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture just comes to a simmer (do not boil hard). Remove from heat.

Infuse

Add 0.5 cup packed fresh lovage leaves to the hot syrup, pressing them down so they are submerged. Cover and let steep for 15–20 minutes to extract the herbaceous celery-like aroma without turning bitter.

Strain and cool

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently to extract liquid. Discard the solids. Cool to room temperature, then refrigerate; syrup will keep 1–2 weeks chilled.

Chill glass

If desired, chill a coupe or rocks glass by placing it in the freezer for a few minutes or filling with ice water while you prepare the drink.

Measure ingredients

Add 1.5 oz Altos Blanco tequila, 0.5 oz Solmano mezcal, 0.75 oz Cointreau, 0.75 oz fresh lime juice, and 0.5 oz cooled lovage leaf syrup into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 3/4 full). Shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and the drink is well-chilled and slightly diluted.

Prepare glass

If you used ice water to chill, empty and dry the glass. Optionally, lightly rub a lime wedge around the rim and dip in a pinch of flaky sea salt or celery salt for a savory accent (optional).

Fine strain and serve

Double-strain the cocktail into the chilled glass (through a Hawthorne strainer and fine mesh) to remove any small ice shards and herb particles, ensuring a silky texture.

Garnish and finish

Float a small lovage sprig on the surface and add a lime wheel or wedge on the rim. Serve immediately.