Cranberry Sauce & Chile Margaritas

1 serving

  • 1 oz Cointreau
  • ¾ oz mezcal
  • ¼ oz Ancho Reyes liqueur
  • 1 tbsp cranberry sauce
  • 4 210 oz (by weight) ice
  • pinch of salt
  1. Combine all in a blender and blend at high speed just until smooth.
  2. Pour into a salt rimmed glass, garnish with cranberries and rosemary.
  3. Note: The above volumes produce one drink, but you can easily make up to four servings in the blender at once by multiplying the recipe. *(adapted from Dave Arnold’s Liquid Intelligence)