This holiday twist on a classic margarita is from mixologist Tom Macy, head bartender at the inventive Brooklyn cocktail bar, Clover Club. It takes the classic tequila cocktail and adds a cinnamon sugar syrup and some cranberry juice, giving it a festive red tint and hint of warm spice. The recipe calls for making the cinnamon simple syrup from scratch, which is an easy process and leftovers can be stored for a month in the refrigerator. The one-cup batch of simple syrup is enough to create 16 of these drinks.
Feel free to use your favorite brand of tequila, along with an orange liqueur such as Cointreau; lime juice, cranberry juice, and the simple syrup round out this colorful cocktail. You will need a cocktail shaker and it is helpful to have a jigger for measuring the ingredients. Shake up the spiced cranberry margarita like a pro at your next holiday party and prepare to look very cool while doing it. Or, make a batch to have ready for a larger gathering.
How to Make a Spiced Cranberry Margarita & Look Cool Shaking It
- For the Simple Syrup:
- 1 cup sugar
- 1 cup water
- 10 cinnamon sticks
- For the Margarita:
- 2 ounces tequila
- 1/2 ounce orange liqueur (such as Cointreau)
- 1/2 ounce lime juice
- 1/2 ounce cranberry juice
- 1/2 ounce cinnamon simple syrup
- Optional: cinnamon stick and orange slice (for garnish)
Prepare the Cinnamon Simple Syrup
Place the sugar, water, and cinnamon sticks in a small saucepan. Cover, bring to a boil over high heat, and cook until the sugar dissolves completely, about 2 minutes.
Remove from the heat and cool to room temperature, for about 15 minutes.
Make the Margarita
Gather the ingredients.
Pour the tequila, orange liqueur, lime juice, cranberry juice, and 1/2 ounce of the cinnamon simple syrup into a cocktail shaker.
Add ice to the cocktail shaker until full. Seal the shaker and shake until it is cold to the touch.
Strain the cocktail into a rocks glass filled with ice and garnish with a cinnamon stick and orange slice, if desired.
To store any leftover cinnamon simple syrup, pour into an airtight container with the cinnamon sticks (it will continue to infuse). The simple syrup will last one month when refrigerated.