1. Make the Rosemary Cinnamon Simple Syrup:

• In a medium saucepan, combine the water, sugar, cinnamon sticks, and rosemary sprigs.
• Bring the mixture to a boil over medium heat, stirring until the sugar has completely dissolved.
• Once boiling, remove from heat. Let the syrup steep and cool completely with the cinnamon and rosemary in it (at least 30 minutes, longer for more infusion).
• Once cooled, strain the syrup through a fine-mesh strainer, discarding the cinnamon sticks and rosemary sprigs. Store leftover syrup in an airtight container in the refrigerator for up to 2 weeks.

2. Make the Cinnamon Salty Sugar Rim:

• On a small, flat plate, combine the coarse margarita salt, 1 tablespoon granulated sugar, and 1/4 teaspoon ground cinnamon. Stir with your fingers or a fork until evenly mixed.

3. Make the Fresh Clementine Juice:

• Add the peeled clementines to a blender. Blend until completely smooth.
• Pour the juice through a fine-mesh strainer into a cup or bowl, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

4. Prepare the Margarita Glass:

• Rub a lime wedge around the rim of your margarita or coupe glass to moisten it.
• Dip the moistened rim into the cinnamon salty sugar mixture, rotating the glass to coat the rim evenly.
• Fill the prepared glass with crushed ice.

5. Make the Margarita:

• Fill a cocktail shaker with ice cubes.
• Add the fresh lime juice, fresh clementine juice, pomegranate juice, 1 ounce of the cooled Rosemary Cinnamon Simple Syrup, tequila, and Grand Marnier (or other orange liqueur) to the shaker.
• Secure the lid tightly and shake vigorously for 20-30 seconds, or until the outside of the shaker is very cold.

6. Serve:

• Strain the mixture from the shaker into the prepared, ice-filled glass.
• Garnish with a lime slice, pomegranate arils, a small cinnamon stick, and/or a fresh rosemary sprig, if desired.
• Enjoy immediately!