I was on the fence about trying this margarita from the beginning. I’m not a big fan of gold tequila or cinnamon, especially when combined (too many flashbacks to shots at Morrison’s in Budapest (yes, in Budapest they serve shots of gold tequila with cinnamon and a wedge of orange, kinda horrible, kinda great)) and I have always had an issue with apple juice ever since I was on a field trip in preschool and the kid next to me yacked up their juice box during a tour of a hospital. I went to a dirty, hippie parent-child ‘workshop’ (not a preschool, a workshop) and they were really big into broadening our horizons from an early age and took us on many field trips to hospitals, marine biology labs and the city jail, but in fact these attempts have left me with a lifelong fear of needles, apple juice and law enforcement officials (but that’s another story).
I digress, you all don’t need to hear about my issues that stem from early childhood, let’s get back to this marg. So, like I said, I was apprehensive from the get go. I was only able to get about 2 sips into this thing before I had to add some lemon juice. SWEET. So, so sweet. I do not like sweet margs, tart and tangy is how I roll. I added some fresh squeezed lemon juice and it helped improve the drink a lot, at least for me. I guess I can now say, I’ve finally met a margarita I don’t like, but if you are a fan of super sweet drinks or apple juice this would probably be right up your alley.
Apple Cider Margaritas (from How Sweet It Is)
- 1.5 ounce Grand Marnier/triple sec
- 1.5 ounce gold tequila
- 5 ounces apple cider/juice
- orange segments and apple slices
- cinnamon + cane sugar + coarse sugar for glass rimming
- cinnamon sticks for garnish
Clare Cooks! 