Cran­berry Sauced Mar­garita

The Denver Post - - LIFE & CULTURE -

The Mar­garita: A mar­garita is not the first cocktail that comes to mind when you think about De­cem­ber and the hol­i­days, but this one has a festive twist to keep the te­quila lovers of the party sat­is­fied. If you walked out of Skrbina’s mixol­ogy class with one tip it was this: Do not buy sour mix.

Mak­ing your own mix is easy and will make your mar­garita that much bet­ter, and you can make a bot­tle and leave it in your fridge for fu­ture fancy cock­tails.

Home­made sour mix: Bring equal parts sugar and wa­ter to a boil, then add equal parts lemon and lime juice. In­gre­di­ents fresh cran­ber­ries 1.5 ounces te­quila agave nec­tar sour mix (home­made) ¼ ounce Gran Marnier, Coin­treau or Triple Sec 1 lime wedge hol­i­day col­ored sugar and salt Di­rec­tions

Start with lime, agave nec­tar and fresh cran­ber­ries in your shaker and muddle to re­lease the fla­vors. Then add te­quila, fresh sour mix, Gran Marnier (if you choose to use it) and ice into the shaker — and shake away. Mix the sugar and salt to­gether to rim the glass, then skewer the cran­berry and lime wedge for gar­nish. Skrbina said you can pre­pare the mar­gar­i­tas ahead of time in a pitcher, then add the ice just be­fore serv­ing.

Food pair­ing op­tion: The Palm paired this with mini crab cakes. The pair­ing seemed odd to me be­cause I had never pic­tured a tart mar­garita with a del­i­cate crab cake, but the server as­sured us it was just like pair­ing it with a fish taco, a clas­sic duo. And she was right.

You may not think “mar­garita” when you think about hol­i­day cock­tails, but this Cran­berry Sauced Mar­garita will be the curve ball your guests will never ex­pect. Pho­tos by Sara Grant, The Know

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