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Thanksgiving Margarita

Thanksgiving Margarita made with blanco tequila, cranberry juice, and apple cider for a ruby-red, lightly sweet drink with a cinnamon sugar rim. Shaken cold and served on the rocks with sugared cranberries and rosemary for a festive finish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: Mexican-American
Calories: 210
Ingredients Method Notes

Ingredients
  

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

Method
 

Rim and prep the glass
  1. Rub a lime wedge around the rim of a glass, then dip the rim in cinnamon sugar to coat evenly. The rim should look speckled and clearly sugared.
  2. Fill the glass with ice. Use enough ice to chill the drink before serving.
Shake and serve
  1. Shake blanco tequila, orange liqueur, cranberry juice, apple cider, fresh lime juice, and maple syrup with ice for 15 seconds. Shake vigorously until the shaker feels cold.
  2. Strain the margarita into the prepared glass over the ice. Pour smoothly so the ice stays in the glass and the drink lands clean.
  3. Garnish with fresh cranberries and a rosemary sprig, then serve immediately. Add the garnish right before serving for the freshest look.

Notes

Pro tip: for a tighter cinnamon rim, press the rim into the cinnamon sugar for a second and rotate the glass; make sure the rim is slightly wet from the lime wedge so the sugar adheres. Store any leftover mixed (without ice) in the refrigerator up to 24 hours, then shake again with fresh ice before serving. Freezing is not recommended because cranberry and citrus flavors can dull. Dietary swap: replace maple syrup with agave nectar or a zero-sugar maple-style syrup for a lower-sugar option.