Cocktail Recipes •
Fruity Cocktails •
- 5 cups water
- 12 oz. or 1 bag of Fresh cranberries
¼ tsp. Anise seed or 2 star anise
- ⅓ cup Granulated sugar
- 1 tbsp. Fresh Lime, juiced
For the Jalapeño Simple Syrup:
- 1 cup Water
- 1 cup Granulated sugar
1 to 2 Jalapeño pepper, sliced
For the Jalapeño Cranberry Margarita:
- ½ cup Cranberry juice
3 oz. Tequila
- 1 oz. Jalapeño simple syrup
- ½ oz. Freshly squeezed lime juice
For the Homemade Cranberry Juice:
To make the Homemade Cranberry Juice:
Bring water and cranberries to a boil in a large saucepan.
- Reduce to a simmer, add spices, cover, and cook for 20-25 minutes.
Strain the juice through a fine mesh strainer, then put aside the mashed cranberry or save it for another use.
- Return the mixture to the saucepan over low heat and stir in the sugar and lime juice.
Pour into a heat-resistant bowl or pitcher and place in the refrigerator to cool completely before using.
To make the Jalapeño Simple Syrup:
Bring water and sugar to a boil in a medium saucepan. Add the sliced jalapenos.
- Reduce the heat to low and cook for about 10 minutes or until the syrup has thickened.
- Pour the mixture into a heat-resistant bowl or mason jar (strain the peppers out if you want to keep the spiciness level down).
- Place the bowl or jar in the refrigerator to cool completely before using.
To make the Jalapeño Cranberry Margarita:
Brush the rim of the glass with lime juice or simple syrup if desired; however, the simple syrup may be a bit spicy, so only use it if you enjoy spiciness.
- Place upside-down on a small plate of coarse salt or sugar to coat the rim.
Fill the glass halfway with ice.
Combine cranberry juice, tequila, simple syrup, and lime juice in a shaker with ice.
- Shake well and strain into the prepared glass.
- Garnish the glass with cranberries and jalapeno slices.
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