Thanksgiving Margarita
You might think that margaritas are only a summer drink, but the chefs in the Williams Sonoma Test Kitchen think otherwise. They’ve created a version that’s tailor-made for toasting on Thanksgiving Day. It includes tequila plus orange juice and a splash of crimson pomegranate juice. To give the salt rim a boost, they blend in a little sugar and some warming cinnamon. Instead of plain ice cubes, you can add orange zest and a few pomegranate seeds to the water before freezing the cubes for pops of color. This festive drink will bring a taste of autumn to your holiday table.
Ingredients:
- For the sea salt–cinnamon sugar:
- 2 tsp. coarse sea salt
- 2 tsp. sugar
- 1 tsp. ground Ceylon cinnamon
1/2 oz. (15 ml) fresh orange juice, plus more for rimming the glass- Ice cubes
- 3 oz. (90 ml) pomegranate juice
- 1/2 oz. (15 ml) Cointreau
- 1 oz. (30 ml) reposado tequila
- Cinnamon stick for stirring
- Star anise for garnish
Directions:
Place a coupe or other glass in the freezer for about 30 minutes.
To make the sea salt–cinnamon sugar, in a small bowl, stir together the sea salt, sugar and cinnamon. Spread in an even layer. Dip the rim of the glass in orange juice (this helps the salt-sugar mixture to adhere), then dip the glass into the mixture. Add a handful of ice cubes to the glass. Set aside.
In a cocktail shaker filled with ice, combine the orange juice, pomegranate juice, Cointreau and tequila and shake vigorously until well chilled. Strain into the prepared glass. Give the cocktail a final stir with the cinnamon stick and garnish with a star anise. Serve immediately. Serves 1.
Williams Sonoma Test Kitchen
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