Ingredients

• 1 cup sugar
• 1/2 cup plus 2 tablespoons fresh lime juice, plus zest for garnish
• 1 1/2 teaspoon minced fresh rosemary
• 1/2 large Mexican papaya, seeded, or 1 large Hawaiian papaya, halved, seeded
• 3/4 cup tequila blanco
• 4 fresh orchid blossoms (optional)

Instructions

1. Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Boil syrup for 2 minutes. Pour 1/2 cup syrup into a large pitcher. Add lime juice and 1/2 cup cold water. Set lime syrup aside. Transfer 1/2 cup remaining hot syrup to a small bowl. Add rosemary; let steep 15 minutes. Using a fine-mesh sieve, strain rosemary syrup into lime syrup; discard solids. DO AHEAD: Rosemary-lime syrup can be made 1 day ahead. Cover and chill.
2. Scrape papaya flesh into a food processor; purée until smooth. Measure 3/4 cup purée (reserve remaining purée for another use, such as a smoothie); add to pitcher with rosemary-lime syrup. Add tequila; whisk to blend.
3. Fill 4 large wineglasses with ice. Pour cocktail over. Garnish with zest and orchids (if using).