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Thanksgiving Margarita

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You might think that margaritas are only a summer drink, but the chefs in the Williams Sonoma Test Kitchen think otherwise. They’ve created a version that’s tailor-made for toasting on Thanksgiving Day. It includes tequila plus orange juice and a splash of crimson pomegranate juice. To give the salt rim a boost, they blend in a little sugar and some warming cinnamon. Instead of plain ice cubes, you can add orange zest and a few pomegranate seeds to the water before freezing the cubes for pops of color. This festive drink will bring a taste of autumn to your holiday table.

Prep Time 10 minutes
Cook Time 0 minutes
Servings 1

Ingredients

  • For the sea salt–cinnamon sugar:
  • 2 tsp. coarse sea salt
  • 2 tsp. sugar
  • 1 tsp. ground Ceylon cinnamon
  • 1/2 oz. (15 ml) fresh orange juice, plus more for rimming the glass
  • Ice cubes
  • 3 oz. (90 ml) pomegranate juice
  • 1/2 oz. (15 ml) Cointreau
  • 1 oz. (30 ml) reposado tequila
  • Cinnamon stick for stirring
  • Star anise for garnish

Directions

Place a coupe or other glass in the freezer for about 30 minutes.

To make the sea salt–cinnamon sugar, in a small bowl, stir together the sea salt, sugar and cinnamon. Spread in an even layer. Dip the rim of the glass in orange juice (this helps the salt-sugar mixture to adhere), then dip the glass into the mixture. Add a handful of ice cubes to the glass. Set aside.

In a cocktail shaker filled with ice, combine the orange juice, pomegranate juice, Cointreau and tequila and shake vigorously until well chilled. Strain into the prepared glass. Give the cocktail a final stir with the cinnamon stick and garnish with a star anise. Serve immediately. Serves 1.

Williams Sonoma Test Kitchen

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