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Thanksgiving Margarita

Thanksgiving margarita made with blanco tequila, cranberry juice, and apple cider for a ruby, fall-forward sip. Rimmed with cinnamon sugar and served over ice 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: 360
Ingredients Method Notes

Ingredients
  

Drink
  • 2 oz blanco tequila
  • 1 oz orange liqueur
  • 1.5 oz cranberry juice
  • 1 oz apple cider
  • 0.75 oz fresh lime juice
  • 0.5 oz maple syrup
  • 1 Ice
  • 1 Cinnamon sugar for the rim
  • 1 Fresh cranberries and a rosemary sprig for garnish

Method
 

Rim and fill the glass
  1. Rub a lime wedge around the rim of a glass, then dip it in cinnamon sugar so the rim looks evenly coated.
  2. Fill the prepared glass with ice.
Shake and serve
  1. Shake tequila, orange liqueur, cranberry juice, apple cider, lime juice, and maple syrup with ice for 15 seconds until well chilled, with the shaker sides frosty.
  2. Strain the cocktail into the prepared glass over the ice.
  3. Garnish with fresh cranberries and a rosemary sprig, then serve immediately.

Notes

Pro tip: Chill the glass first and use a hard, bright lime wedge to get a clean cinnamon-sugar adhesion. Store any leftover mixture (before garnishing) covered in the fridge up to 24 hours, then shake again with fresh ice; freezing is not recommended. For a lighter option, replace the maple syrup with an equal amount of zero-sugar maple syrup (check sweetness) to cut calories while keeping the fall flavor.