Based on the traditional Margarita, this modern, winter holiday version adds a glittery, sugar plum infused twist. While there is not much history on this cocktail, it is believed to have been created and gained popularity in 2015 by home bartenders through lifestyle blogs and virtual cocktail parties. I’m using SWOL Anejo (aged in Spanish) Tequila in this cocktail which is a high quality 100% agave tequila made in Mexico. SWOL meaning “Savor Without Limits” is a limited release tequila made using traditional and modern techniques and is based on the concept of happiness, love, laughter and friendship. It is aged in oak barrels and has the complex flavors of vanilla, caramel and toasted oak. I’ve also added Ume plum liqueur in place of the orange liqueur (Cointreau) while concord grape juice adds a purple hue and plum like flavor. The cinnamon infused syrup adds a winter spice and the sugared cranberries represents the sugar plums, which are actually sugar-coated hard candies. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Margarita Glass
- Small Saucepan
- Measuring Cups
- Medium Heat Safe Bowl
- Baking Sheet
- Parchment Paper or Silicone Sheet
- Slotted Spoon
- Hand Juicer
- Knife
- Cutting Board
- Cocktail Pick
Ingredients – Serves 1
- 2 oz Tequila (SWOL)
- 1 oz Ume Plum Liqueur (Hakutsuru)
- 2 oz Concord Grape Juice (Welch’s)
- .5 oz Lime Juice
- .5 oz Cinnamon Simple Syrup
- 1 cup filtered water
- 1 cup sugar
- 2 cinnamon sticks
- 1/8 tsp Clear Brew Glitter
- Cocktail Sugar for rim
- Sugared Cranberries for garnish
- 1 cup fresh cranberries
- 1 cup water
- 1 and 1/2 cup granulated sugar (divided)
- Cinnamon Stick for garnish
Method
- Make the sugared cranberries. Place the cranberries in a medium heat safe bowl and set aside. Add 1 cup water and 1 cup sugar to a small saucepan. Heat to simmer over medium heat and stir until the sugar is dissolved. Remove from heat and let cool 5 min. Pour the sugar syrup over the cranberries in the bowl and stir. Cover the bowl and let sit 15 minutes. Line a baking sheet with parchment paper or silicone mat. Using a slotted spoon, transfer the cranberries onto the baking sheet and let dry 1 hour. Pour the remaining 1/2 cup sugar into a large bowl and toss the cranberries in the sugar coating them all the way around. Transfer the cranberries back to the baking sheet and let them dry 1 hour. Skewer 3 cranberries onto a cocktail pick and set aside. You can store the rest in an airtight container in the fridge for up to 3 days.
- Make the Cinnamon Simple Syrup. Add 1 cup water, 1 cup sugar and 2 cinnamon sticks to a small saucepan. Heat to simmer over medium heat and stir. Remove from heat and let cool at least 30 minutes (or longer) allowing the cinnamon to infuse. Transfer to a glass container and store in the fridge for up to 4 weeks.
- Rim your Glass. Add cocktail sugar to a plate. Run 1/2 lime around the rim of your glass then roll in the cocktail sugar.
- Make the Cocktail. Add the tequila, plum liqueur, grape juice, lime juice, cinnamon simple syrup and brew glitter to a cocktail shaker with ice. Shake to combine and strain into an ice filled rimmed margarita glass.
- Garnish. Add a cinnamon stick and the sugared cranberry garnish pick. Cheers!
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