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Thanksgiving Margarita

Thanksgiving Margarita: a ruby cranberry apple margarita made with blanco tequila, cranberry juice, and apple cider for a sweet-tart fall sip. Rimmed with cinnamon sugar and finished with sugared cranberries and a rosemary sprig garnish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: Mexican-American
Calories: 230
Ingredients Method Notes

Ingredients
  

blanco tequila
  • 2 oz blanco tequila
orange liqueur
  • 1 oz orange liqueur
cranberry juice
  • 1.5 oz cranberry juice
apple cider
  • 1 oz apple cider
fresh lime juice
  • 0.75 oz fresh lime juice
maple syrup
  • 0.5 oz maple syrup
ice
  • 1 ice
cinnamon sugar for the rim
  • 1 cinnamon sugar for the rim
fresh cranberries
  • 1 fresh cranberries
rosemary sprig
  • 1 rosemary sprig

Method
 

Rim and build
  1. Rub a lime wedge around the rim of a glass, then dip the rim into cinnamon sugar for an even coat (visual cue: cinnamon sugar should fully cling to the rim).
  2. Fill the glass with ice to get it cold before mixing (visual cue: ice should reach near the top of the glass).
Shake and serve
  1. Shake blanco tequila, orange liqueur, cranberry juice, apple cider, fresh lime juice, and maple syrup with ice for 15 seconds (visual cue: the shaker should look frosty and the mixture should lighten).
  2. Strain the drink into the prepared glass (visual cue: liquid should flow cleanly over the ice without leaving pulp or solids).
  3. Garnish with fresh cranberries and a rosemary sprig, then serve immediately (visual cue: cranberries sit on top and rosemary points upward).

Notes

For the cleanest rim, press the lime along the rim firmly before dipping so the cinnamon sugar adheres. Store any leftover margarita syrup-mix in the fridge up to 24 hours, but assemble and garnish fresh for best flavor; freezing isn’t recommended. If you want a lighter option, replace maple syrup with an equal amount of maple-flavored syrup or a zero-calorie sweetener to reduce sugar.