Ingredients:

  • 1 cup Pure Cranberry Juice (unsweetened, for syrup)
  • 1/2 cup Pure Maple Syrup (Grade A Dark Robust, for syrup)
  • 1 large (3-inch) Cinnamon Stick
  • 2 whole Star Anise Pods
  • 3 whole Cloves
  • 1 strip Orange Zest
  • 2 Tbsp Granulated Sugar (for rim)
  • 1 Tbsp Coarse Sea Salt or Kosher Salt (for rim)
  • 1/2 tsp Ground Cinnamon (for rim)
  • Pinch Ground Nutmeg (optional, for rim)
  • 4 oz Blanco Tequila (100% Agave)
  • 2 oz Freshly Squeezed Lime Juice
  • 1 1/2 oz Orange Liqueur (Cointreau or Triple Sec)
  • 1 1/2 oz to 2 oz Spiced Cranberry-Maple Syrup (cooled)
  • Ice

Instructions:

  1. Prepare the Spiced Cranberry-Maple Syrup: In a small saucepan, combine cranberry juice, maple syrup, cinnamon stick, star anise, cloves, and orange zest. Bring the mixture to a gentle boil, then immediately reduce to a low simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
  2. Steep and Strain Syrup: Remove the saucepan from heat and allow the syrup to steep for at least 15 minutes to fully infuse the spices. Strain the mixture through a fine-mesh sieve into a clean container, discarding solids. Cool completely before use.
  3. Prepare the Spiced Rim: On a shallow plate, combine the sugar, salt, and ground cinnamon. Moisten the rim of your serving glass using a lime wedge, then gently press the outer edge into the sugar-salt mixture to coat evenly.
  4. Shake the Cocktail: In a cocktail shaker, combine the Blanco Tequila, fresh lime juice, orange liqueur, and the cooled Spiced Cranberry-Maple Syrup. Fill the shaker two-thirds full with high-quality ice.
  5. Vigorously shake for 15–20 seconds until the shaker is heavily frosted. Double strain the cocktail into the prepared, ice-filled glass (or into a chilled coupe glass without ice).
  6. Garnish: Finish with a thin slice of dehydrated orange or a few fresh cranberries on a cocktail pick.