La Posta is known for its margaritas and 100-plus tequila selection, including what Tom Hutchinson proudly notes was the state’s first full barrel of Patrón Añejo. This cranberry rendition is sweet, spicy, and screams Christmas tradition.

  • ½ cup Spiced Cranberry Simple Syrup, divided (see recipe below)
  • Gold sanding sugar, or other coarse sugar
  • Ice cubes
  • ¾ cup silver tequila
  • ½ cup Patrón Citrónge or Grand Marnier
  • ¾ cup cranberry juice
  • ¼ cup fresh lime juice
  • 4 cinnamon sticks
  • Sugar cranberries (see note)

SPICED CRANBERRY SIMPLE SYRUP

  • 1 cup water
  • 1¼ cups sugar
  • 2 tablespoons whole allspice
  • 2 tablespoons whole cloves
  • 4 cinnamon sticks
  • 1 two-inch nob of fresh ginger
  • 2 cups fresh cranberries

Makes 4

  1. Pour 1 tablespoon of the syrup onto a saucer. Place sanding sugar on another saucer. Dip the rim of a highball or martini glass in the syrup, then dip it into the sanding sugar. Let dry. Repeat with remaining glasses. Fill each glass with ice cubes.
  2. Fill a cocktail shaker halfway with ice, add 4 tablespoons of syrup, the tequila, orange liqueur, and the cranberry and lime juices. Cover and shake well, then strain into the prepared glasses. Taste and add more syrup, if desired.
  3. Garnish each with a cinnamon stick and a small skewer of sugared cranberries.

Note: To make sugared cranberries, set aside a dozen or so pretty berries. Rinse in water and drain, then immediately roll the berries in a couple of tablespoons granulated sugar, just until it sticks. Let dry briefly before using as a garnish.

SPICED CRANBERRY SIMPLE SYRUP

  1. Combine all ingredients in a saucepan and stir over low heat until the sugar is dissolved. Raise the heat and simmer the mixture for about 5 minutes until the cranberries start to split. Once most have popped, remove the pan from the heat and cover it. Let the mixture steep for about 2 hours for the flavors to infuse.
  2. Strain the syrup through a fine mesh strainer into a jar, pressing on the solids to extract as much flavor as possible. Cover and chill. Lasts up to a month refrigerated.

This recipe originally appeared in "All in the Familia" by Cheryl Alters Jamison.