Go Back
Easy Cranberry Margarita Recipe
Ash Tyrrell

Easy Cranberry Margarita Recipe

I made this cranberry margarita for the first time on a chilly evening, and I was hooked after one sip. It looks like a jewel in the glass, and it tastes bright, tart, and just a little sweet. I shook it up in under five minutes with only a handful of ingredients. Now I make it every time friends come over for the holidays.
Print Recipe Pin Recipe
Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 12 oz unsweetened 100% cranberry juice: gives the drink its tart ruby base, so skip the sweet cocktail blends.
  • 6 oz blanco silver tequila: a clean, crisp tequila lets the fruit shine.
  • 6 oz orange liqueur: Cointreau is my favorite but Grand Marnier or triple sec also work.
  • 3 oz fresh lime juice: squeeze it fresh because bottled juice tastes flat.
  • Ice: chills the drink and softens the tartness.
  • Fresh cranberries for garnish: they add festive color and look pretty floating in the glass.
  • Rosemary sprigs for garnish: a lime wheel or wedge works if you have no rosemary.
  • Lime wedge and coarse salt optional: for a salted rim that balances the tang.

Method
 

  1. Run a lime wedge around the rim of each rocks glass. Dip the rim into a small plate of coarse salt and turn it to coat evenly. Fill each glass with fresh ice and set them aside.
  2. Roll the limes on the counter to loosen the juice. Cut them in half and squeeze until you have 3 ounces. Strain out any seeds so the drink pours smooth.
  3. Pour the cranberry juice, tequila, orange liqueur, and lime juice into a large pitcher. Stir well for about 20 seconds. The mixture should look deep red and smell citrusy.
  4. For the best chill, pour one portion into a shaker with ice. Shake hard until the outside of the shaker feels frosty. This also adds a tiny bit of dilution that softens the alcohol.
  5. Strain the shaken drink into a prepared glass over fresh ice. Take a quick sip to check the balance. Add a splash more lime if you want it tangier, or a little more tequila if you want it boozier.
  6. Drop a few fresh cranberries into the glass. Tuck in a rosemary sprig or a lime wheel on the side. Serve right away while the glass is cold and the ice is crisp.

Notes

  • I always use unsweetened 100% cranberry juice, because sweet blends make the drink too sugary.
  • I squeeze my limes right before mixing, and the flavor is much brighter than with bottled juice.
  • I chill the juice, tequila, and glasses ahead of time so the ice melts more slowly.
  • I taste before serving, since cranberry juice can vary from brand to brand.
  • If the drink feels too tart for me, I stir in a little agave or simple syrup, then taste again.
  • I add the salted rim for guests who like a savory edge, and the salt really softens the tang.
  • I keep the garnish simple, since a few cranberries and one rosemary sprig look elegant without extra work.
  • I use a skinny cranberry margarita swap when I want a lighter drink, by trimming the liqueur and adding sparkling water.
  • I stir the pitcher right before pouring, because the juice settles a little as it sits.