Christmas Cranberry Margarita
2 ounces resposado tequila
1/2 ounce cranberry simple syrup (see recipe below)
1/2 lime, juiced
1 teaspoon sugar
1/8 teaspoon (or to taste) cinnamon
Sea salt to taste
3 fresh cranberries for garnish
Cranberry Simple Syrup
1 cup water
1 cup sugar (I use organic coconut sugar)
6-8 ounces fresh cranberries
In a medium saucepan combine all of the ingredients over medium-high heat. Stir until the sugar has dissolved. Bring to a low boil. Reduce the heat to low and simmer for 20 minutes, stir intermittently. Using the back of a spoon or a potato masher, break up the cranberries. Strain into an airtight container and allow to cool. You can either discard the cranberries or save them for a later use (I spread it on my toast with cream cheese). Store in the refrigerator for up to 2 weeks.
Assembling the Cocktail:
On a small plate combine the sugar and cinnamon. Sprinkle with sea salt if desired. Use a lime wedge to moisten the rim of a rocks glass. Dip the glass into the mixture coating the rim of the glass. Fill the glass with ice. Add the Tequila, cranberry syrup and lime juice. Top with soda water and stir to combine. Garnish with cranberries. Makes 1 cocktail.
Need to make a big batch?
In a large pitcher combine 3 cups of tequila, 1 cup of the cranberry simple syrup, and the juice from 6 limes. Rim each glass with the cinnamon sugar mix and fill with ice. Fill each glass about halfway with the tequila cranberry mixture and top with soda water. Garnish with fresh cranberry skewers. Serves 12.