Cranberry-Chipotle Margarita 2.0

Servings: 12  cocktails
Cranberry brings tartness and color, jicama adds light freshness and chipotle brings resonant spice (plus a hint of smoke).  Sound like the perfect winter cocktail?

INGREDIENTS

  • For the spicy cranberry base:
  • 2 cups cranberry juice (100% cranberry is my preference, but cranberry juice cocktail will work)
  • 1 heaping cup peeled, diced jícama (5 ounces)
  • 1 canned chipotle
  • For each cocktail
  • kosher salt and lime, for rimming the glass
  • 3/4 ounce (1 1/2 Tablespoons) fresh lime juice
  • 1/2 ounce (1 Tablespoon) light agave syrup
  • 2 ounces good-quality blanco tequila
  • ice for the shaker

INSTRUCTIONS

Make the base.  In a blender, combine the cranberry juice, jicama and chipotle.  Blend until smooth, then press through a fine strainer.  You’ll have about 2 cups.

Finish the cocktail.  Rub the rim of a 5-ounce cocktail glass with a lime wedge, then upend the glass in the salt spread on a small plate.  Fill a cocktail shaker about ½ full of ice, then add 1 ½ ounces (3 tablespoons) of the spicy cranberry base, the lime juice, agave syrup and tequila.  Secure the top and shake for about 15 seconds.  Strain into the prepared glass.