Important: You must be 19 years of age to purchase alcohol.
View Cart

Shop early this year for the best selection of gifts and holiday favourites. See our Holiday Shopping Tips.

Cranberry Margarita

NOVEMBER 2021
L202111002.jpg

This summery classic gets a festive twist thanks to the addition of cranberries and rosemary.

Kosher salt for rimmer
Lime wedge for rimmer
2 oz tequila
1 oz lime juice
¾ oz Cranberry Rosemary Syrup (see below)
3 Sugared Cranberries for garnish (see below)
Rosemary sprig for garnish

Place salt on a small plate. Rub a lime wedge around outside rim of a chilled margarita or rocks glass, then press the dampened rim into salt. Pour tequila, lime juice and syrup into a cocktail shaker. Fill with ice. Shake vigorously then strain into prepared glass filled with ice. Garnish with a skewer of sugared cranberries and rosemary sprig.

Makes 1 cocktail

Place 1¼ cup (310 mL) water, 1 cup (250 mL) sugar, ¾ cup (175 mL) fresh or frozen cranberries and 1 orange peel strip in a small pot. Cook over medium heat, stirring occasionally, until steaming and sugar is dissolved. Reduce heat to medium-low. Cook, stirring and pressing cranberries gently with spoon until flavours and colour infuses mixture, about 5 minutes. Add a large rosemary sprig, remove from heat and let cool. Strain into a resealable jar. Reserve cranberries. If making ahead, syrup will keep well, covered and refrigerated, for up to 1 week. Place ¾ cup (175 mL) sugar in a bowl. Using a slotted spoon, add a few cranberries at a time to sugar. Shake and turn to coat all cranberries evenly. Remove cranberries to a parchment-lined baking sheet. Let dry at least 2 hours.

Makes approximately 1½ cups (375 mL) syrup and a handful of sugared cranberries for garnishing

What to Serve

LCBO#:545160
$69.95  
LCBO#:173542
$83.95  
L202111002.jpg

Cranberry Margarita

NOVEMBER 2021

This summery classic gets a festive twist thanks to the addition of cranberries and rosemary.

Kosher salt for rimmer
Lime wedge for rimmer
2 oz tequila
1 oz lime juice
¾ oz Cranberry Rosemary Syrup (see below)
3 Sugared Cranberries for garnish (see below)
Rosemary sprig for garnish

Place salt on a small plate. Rub a lime wedge around outside rim of a chilled margarita or rocks glass, then press the dampened rim into salt. Pour tequila, lime juice and syrup into a cocktail shaker. Fill with ice. Shake vigorously then strain into prepared glass filled with ice. Garnish with a skewer of sugared cranberries and rosemary sprig.

Makes 1 cocktail

Place 1¼ cup (310 mL) water, 1 cup (250 mL) sugar, ¾ cup (175 mL) fresh or frozen cranberries and 1 orange peel strip in a small pot. Cook over medium heat, stirring occasionally, until steaming and sugar is dissolved. Reduce heat to medium-low. Cook, stirring and pressing cranberries gently with spoon until flavours and colour infuses mixture, about 5 minutes. Add a large rosemary sprig, remove from heat and let cool. Strain into a resealable jar. Reserve cranberries. If making ahead, syrup will keep well, covered and refrigerated, for up to 1 week. Place ¾ cup (175 mL) sugar in a bowl. Using a slotted spoon, add a few cranberries at a time to sugar. Shake and turn to coat all cranberries evenly. Remove cranberries to a parchment-lined baking sheet. Let dry at least 2 hours.

Makes approximately 1½ cups (375 mL) syrup and a handful of sugared cranberries for garnishing

Back To Top