caramel apple margarita
A sweet tequila treat for cozy fall evenings.
Ingredients
- 2 oz tequila
- 1 oz Cointreau (orange liqueur)
- 1/2 oz lemon juice
- 2 tbsp caramel syrup (recipe below)
- sparkling apple cider, to top
- caramel drip and apple slices, for garnish
caramel syrup
- 1 cup sugar
- 2 cups water, divided
- 1 tsp vanilla
- 1/2 tsp kosher salt
Instructions
- In a small saucepot, combine the sugar with 1 cup of water. Stir often until the sugar dissolves and the mixture comes to a boil. Stop stirring and boil for 20-25 minutes until the liquid turns a rich amber color.
- Heat the remaining 1 cup of water in a microwave-safe bowl for 60-75 seconds until hot, but not boiling. VERY CAREFULLY pour the water into the pot (stand aside, it WILL splatter!), then stir until the syrup turns a caramel hue. This will only take 2-3 minutes to achieve.
- Move the pot off the heat and stir in the vanilla extract. Let cool 10 minutes or so on the counter. Leftover syrup will keep for up to 2 weeks in the fridge.
- In a shaker, combine the caramel syrup with the tequila, Cointreau, and lemon juice. Fill with ice and shake until cold. Pour into a cocktail glass and top with sparkling apple cider. Garnish with apple slices!
Notes
*Caramel-dripped rim: Whip up a batch of my homemade caramel or melt 4 soft caramel candies in a shallow microwave-safe bowl for 10-15 seconds. Dip the rim of your cocktail glass into the softened caramel and swirl to coat, letting some drip down the side of the glass.