Margaritas
Big Batch Apple Cider Margarita
Sweater weather. Slushy behavior. Fresh apple cider, Mi CAMPO Reposado, and spiced brown sugar syrup bring big fall energy to this large-format, freezer-ready margarita. Batch it, freeze it, and watch the crowd fall in love.
What’s In It
- 1/2 gal Fresh-Pressed Apple Cider
- 2 3/4 cups Mi CAMPO Reposado
- 1/2 cup Triple Sec or Orange Liqueur
- 1 cup Fresh-Squeezed Lime Juice
- 1 1/4 cups Water (for freezer serving only)
- 1/2 cup Spiced Brown Sugar Simple Syrup, recipe below
- Cinnamon Sugar, for rim
- Cinnamon Sticks, for garnish
- Thin Apple Slices, for garnish
How To Make It
- Combine the cider, Mi CAMPO Reposado, orange liqueur, lime juice, and simple syrup in a large vessel or drink dispenser. Stir well.
- To serve as a "freezer door" margarita: Stir in the 1 1/4 cups of water to account for the dilution ice would normally provide. Store in the freezer in a plastic food storage container for at least 6 hours or overnight. The alcohol and sugar keep it from freezing solid, so when ready to serve, stir to break up any larger ice crystals and create a slushy texture. Transfer to your serving vessel.
- To serve over ice or shaken: Do not add the water. The ice will provide dilution as you serve. Chill the batch for at least 2 hours.
- To serve, rim each glass with cinnamon sugar, fill with cocktail, and garnish with a cinnamon stick and an apple slice.
Spiced Brown Sugar Simple Syrup
Makes 2 cupsWhat’s In It
- 1 cup Turbinado Sugar
- 1 cup water
- 2 Cinnamon Sticks
How To Make It
- Combine all ingredients in a saucepan and place over medium heat.
- Bring to a boil, cover, and reduce heat to simmer.
- Simmer on low for 15 minutes, watching carefully to ensure it does not boil over.
- Strain and refrigerate until needed. Will keep for two weeks if refrigerated.
