Name: Grapefruit Hot Ruby Margaritas
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 fl oz silver tequila; 1 ½ fl oz Hot Ruby Cranberry Cider; 1 ½ fl oz freshly squeezed ruby red grapefruit juice; 1 fl oz freshly squeezed lime juice (+ more for rimming the glass); 1 fl oz Cointreau; ½ fl oz cranberry simple syrup; Garnish: grapefruit lime sugar salt, sugared cranberries, dehydrated grapefruit wheels; 1 ½ cups sugar + ½ cup more for sprinkling on the cranberries; 1 ½ cups water; 3 cups fresh cranberries

When I first tried Hot Ruby Cranberry Cider, I knew that it would make a delicious tasting margarita. The sweet-tart flavor just made me think of grapefruit and lime. Honestly, whenever I think of grapefruit and lime, I think of margaritas. Grapefruit Hot Ruby Margaritas are the perfect marriage of sweet-tart and tequila. It’s a fantastic cocktail.

Of my favorite things about this cocktail are the garnishes. I decided to use a sugar-salt lime grapefruit combination for the rim of the glass, delicious sugared cranberries, and dehydrated grapefruit wheels. I really wanted to enhance all of the different elements and using a combination of sugar and salt was a great alternative to either a salt or sugar rim. I also added lime zest and grapefruit zest for some added flavor.

How To Make Sugared Cranberries…

Ingredients Needed:

sugar
water
cranberries

Combine the sugar and water together in a saucepan. Bring to a boil and allow the mixture to boil for 2-3 minutes until it just starts to thicken. Remove the mixture from heat and add the cranberries. Allow the cranberries to soak for at least 3 hours, up to overnight. After soaking the cranberries, spoon them out onto a wire rack to dry for 1 hour. Sprinkle the cranberries with the remaining sugar. Store in the refrigerator in a covered dish for up to a week.

Grapefruit Hot Ruby Margaritas

Authorloulousucre

DifficultyBeginner

Yields1 Serving

Prep Time5 minsTotal Time5 mins

2 fl oz silver tequila

1 ½ fl oz Hot Ruby Cranberry Cider

1 ½ fl oz freshly squeezed ruby red grapefruit juice

1 fl oz freshly squeezed lime juice (+ more for rimming the glass)

1 fl oz Cointreau

½ fl oz cranberry simple syrup

Garnish: grapefruit lime sugar salt, sugared cranberries, dehydrated grapefruit wheels

For the sugared cranberries and cranberry simple syrup:

1 ½ cups sugar + ½ cup more for sprinkling on the cranberries

1 ½ cups water

3 cups fresh cranberries

Using a cocktail shaker filled with ice, add the tequila, Hot Ruby Cranberry Cider, grapefruit juice, lime juice, Cointreau, and cranberry simple syrup. Shake vigorously until combined and chilled. Pour into margarita glass rimmed with lime juice and the grapefruit lime sugar salt. Garnish with sugared cranberries and a dehydrated grapefruit wheel.

To make the sugared cranberries and cranberry simple syrup:

Combine the sugar and water in a saucepan, stir to combine, and bring to a boil. Allow the mixture to boil for 2-3 minutes until the syrup begins to thicken. Turn off the heat and add the cranberries. Allow the cranberries to remain in the syrup for 3 hours.

Using a slotted spoon, remove the cranberries from the syrup and place them on a wire rack to dry for 1 hour. After the cranberries have dried for an hour, roll them in sugar. Place in a sealed container and refrigerate.

Strain the cranberry syrup into a jar with a lid once cooled. Refrigerate for up to 3 months.

Ingredients