Cranberry Margaritas

The signature cocktail sets the tone for any gathering. It should feel festive, while reflecting the flavors of the season. In this Thanksgiving margarita, the tartness of the cranberry compote is perfectly balanced by the cranberry juice and rosemary syrup. I prefer my margaritas on the sweeter side, but if you don’t, just add a splash of the rosemary syrup for a subtle hint of its flavor. 

Cranberry Margaritas

1/4 cup kosher salt

1/4 cup brown sugar

rosemary syrup (recipe to follow)

2 ounces tequila

1 ounce triple sec

1 ounce lime juice

1 ounce rosemary syrup

2 ounces white or pink cranberry juice

1 spoonful cranberry compote (recipe to follow)

Rosemary Syrup

1 cup and 1/4 water

1 cup white sugar

5 rosemary branches

Bring the water to a boil in a saucepan. Add the sugar and stir until dissolved. Shut off the heat and add the rosemary stalks. Let seep for two hours. Remove stalks. Can be prepared one week ahead and stored in a container in the refrigerator.

Cranberry Compote

1/4 cup water

1 1/2 cup fresh cranberries

Bring the water to a boil in a small saucepan. Add the cranberries and reduce the heat to medium high. Cook cranberries until they pop, 3-4 minutes. Drain the water from the cranberries and place cranberries in a small bowl to cool. Can be made up to five days ahead and stored in a container in the refrigerator.

Preparing the Margarita

Combine the kosher salt and brown sugar on a plate. Rim the glass with the rosemary syrup and dip into the sugar/salt mixture. Fill glass with ice.

In a cocktail shaker, combine tequila, triple sec, rosemary syrup, lime juice, cranberry juice, and ice. Shake well and pour into the glass. Garnish with a generous spoonful of cranberry compote.