Cranberry-Basil Margarita with Homegrown Citrus & Herbs
Tis the season for entertaining, and for many of us, that means welcoming guests with refreshing, festive cocktails. At the moment, I’m planning a Winter Solstice get-together for family. This will be more of a roam-about the room and chat party than a sit-down dinner, so I’m dreaming up tasty libations to set out in punch bowls and pitchers, or perhaps even prepare —at least in part— a day in advance. I’ve been trying out a few different twists on favorite cocktail recipes and this fresh take on a classic Margarita definitely fits the bill.Don’t you just love cranberries? They glow like ruby beads and they’re so willing to wait around in the fridge! As a life-long New Englander, I always make my own cranberry sauce for Thanksgiving, and an extra batch or two for using on sandwiches, later. While they are in season, I pick up a few extra bags of fresh cranberries whenever I’m at the market. I freeze what I can’t use and thaw them when I need some bright color in the dead of winter.Calamondin Orange in the Kitchen
I’ve always used cranberries in baked goods and savory sauces, but more recently, I’ve been experimenting with them in cocktails. Cranberry juice is one of the most popular mixers, so why not put the whole fruit in your drink? Cranberries combine well with so many things. Citrus —especially oranges and limes— is an obvious choice, but the tart flavor and bright red color of cranberries practically begs for fresh, green herbs as well. Hello windowsill herb garden and potted citrus trees, what do you have on offer today? Basil? Ripe calamondin oranges? OK, lets play.First, I make up a basic cranberry sauce, aka cranberry “jam”, (see recipe, below). This tart, multi-use condiment will keep well, covered in the fridge, for a few days. Obviously, cranberry sauce is great on sandwiches, but it’s also delicious when swirled into plain, Greek yogurt or dabbed atop warm oatmeal with cinnamon and a touch of maple syrup. But wait! Don’t eat it all! You’re gonna love using this jam in cocktails —especially this Cranberry-Basil Margarita!
Single recipe serves 1, Pitcher recipe serves 8
1Â Â Â Â 12 oz. package of fresh or frozen cranberries
1Â Â Â Â cup fresh-squeezed orange juice
Â½Â Â Â cup sugar (add more for sweet-tooths, up to 1 cup, to taste)
1Â Â Â Â tbs fresh orange zest (optional)
Â¼Â Â Â Â cup kosher salt
Â¼Â Â Â Â cup granulated sugar
sugar-salt mixture for rimming glass (recipe above)
1Â Â Â Â calamondin orange or lime wedge
2Â Â Â Â fresh basil leaves
1Â Â½Â ounces blanco tequila (100% blue agave)
Â¾Â Â Â ounce fresh squeezed calamondin orange or lime juice
Â½Â Â Â ounce orange liquor, such as Cointreau, or triple sec
1Â Â Â Â ounce cranberry sauce (recipe above)
Â½Â Â Â ounce agave syrup (or simple syrup), orÂ Â¾ ounce, for sweeter taste
Â¾Â Â Â cup of ice cubes (about 6-8 cubes, plus more for glass)
Pitcher of MargaritasÂ
sugar-salt mixture for rimming glasses (recipe above)
16Â Â Â fresh basil leaves
Â½Â Â Â cup agave syrup (or simple syrup), orÂ Â¾ cup for sweeter taste
1Â Â Â Â cup cranberry sauce (recipe above)
4Â Â Â Â calamondin oranges or 1 lime, cut into wedges
Â¾Â Â Â cup fresh calamondin orange or lime juice
Â½Â Â Â cup orange liquor, such as Cointreau, or triple sec
1 Â½Â cups blanco tequila (100% blue agave)
6Â Â Â Â cups ice cubes, plus more for glasses
For Cranberry Sauce
Heat a cup of fresh-squeezed orange juice and stir inÂ Â½-Â¾ cup of sugar on medium-high. When the mixture begins to boil, stir in 12 oz. of cranberries. Continue stirring and allow the mixture to bubble for a minute or two. Lower the heat and simmer for 5-8 minutes. When cranberries begin to pop and juice starts to foam, turn off the heat and crush the berries with a potato masher. The sauce should be chunky, with bits of fruit and some whole berries. Consistency will become more jam-like as it cools. Cover and refrigerate (up to 3 days), until ready for use.
Combine sugar and salt in a small container with lid. Shake and pour onto a small plate (be sure to choose one wide enough to fit the overturned rim of your cocktail glass).
For Single MargaritasÂ (up to two servings will fit in a standard sized cocktail shaker)
Moisten the rim of an Old Fashioned or Margarita glass with the citrus wedge (a wide-mouth, stemless wineglass will also work). Turn the rim down on the plate of sugar-salt and give it a slight twist while digging into the mixture.
In the bottom of a standard-size cocktail shaker, crush the basil leaves with a muddler or the back of a wooden spoon. When coarsely mashed, add the tequila, citrus juice, orange liquor/triple sec, cranberry ‘jam’ and the agave syrup. Stir. Add ice. Cover and shake for at least 30 seconds. For a rustic cocktail, pour (or, for a more refined cocktail, strain), into the sugar-salt crusted glass and serve immediately with a citrus wedge garnish and/or sprig of fresh basil.
For Pitcher of Margaritas
In the bottom of a large pitcher, crush basil leaves with muddler or the back of a wooden spoon, until coarsely mashed. Add tequila, citrus juice, orange liquor/triple sec, cranberry ‘jam’ and agave syrup. I like to throw in a few decorative wedges of citrus when using a glass pitcher. Cover the pitcher and refrigerate at least 2 hours or until well chilled.
When ready to serve, pour the sugar-salt mixture on a small plate. Rub the rims of 2 Old Fashioned glasses with a citrus wedge (a classic margarita glass or stemless wine glass will also work, in a pinch); dip and twist the rims in sugar/salt mixture.
Stir the pitcher of margarita mix. Fill a cocktail shakerÂ Â½ full with ice and pour in 1 cup (plus) of the margarita mixture. Be sure a bit of muddled basil gets in! Shake until chilled and pour (unstrained for a rustic drink or strained for a more refined cocktail) into two of the sugar-salt crusted glasses. Garnish with a citrus wedge and basil leaf. Repeat for remaining guests or servings.
CÂ HÂ EÂ EÂ RÂ SÂ Â !Â !Â
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