Just like the one you know, only made with cooler weather in mind. Our classic margarita gets a little fall makeover with fresh apple cider and spiced with a bit of cinnamon and just a whiff of smoke, it’s seriously good.
We are definitely all about margaritas here! Freshly squeezed juices are the way to go when it comes to stirring up cocktails. They become that much better because you’ve gone ahead and taken the time to squeeze each and every piece of citrus which increases yours and those enjoying its appreciation.
Cinnamon seems to be a key ingredient for those delicious fall flavours so naturally we’ve introduced it here in 3 ways. The first is on the rim with a classic cinnamon sugar rim. The magic combination of cinnamon sugar that dusts those fresh cider donuts at the apple orchards to go with those cant get enough of pumpkin spice lattes… well why not rim a cocktail with it? Next we’ve got it in our syrup which we also introduced in a previous cocktail our apple cider spritz. We couldn’t get enough of it there so we thought we’d use it again for a different drink. The third with a simple smoking garnish.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast
1. In a shallow dish combine equal parts granulated sugar + cinnamon, run a lime wedge around the glass and rim in cinnamon sugar.
2. To a shaker: combine tequila, apple cider, lime juice, syrup, and a dash of cinnamon. Shake over ice and pour into glass over fresh ice.
3. Serve immediately.
Cinnamon thyme syrup: Bring 1/2 cup sugar and 1/2 cup water to a slow boil. When boiling, add 5 sprigs of thyme and 2 cinnamon sticks, stir to combine and let simmer on low to thicken for 10 minutes. Transfer to a glass jar and allow to cool completely before serving. Store in a glass jar with a lid up to 1 week in the refrigerator.
To make dehydrated citrus wheels: thinly slice limes, line a baking sheet with parchment paper and place lime wheels leaving space in between. Cook at 200 degrees F for 1 hour until limes begin to turn golden and crisp.