Honeycrisp Margarita
I've created a seasonal cocktail that pairs perfectly with Añejo tequila. This recipe takes a traditional margarita and infuses it with the flavors of fall and winter — crisp apple, rich maple, and tart cranberry — for a drink that feels both festive and refreshing.
Cheers, y'all!
ingredients:
1½ oz | 45 ml Herradura Ultra Añejo Tequila
1 oz | 30 ml Apple Cider
¾ oz | 22 ml Fresh Lemon Juice
½ oz | 15 ml Maple Syrup
½ oz | 15 ml Cranberry Juice (unsweetened)
Salt + Sugar Rim
Rosemary + Cranberry (garnish
instructions:
Combine all ingredients except garnishes in a shaker with ice. Shake vigorously for 10–15 seconds. Rim a rocks glass with equal parts salt and sugar, then strain cocktail over crushed ice. Garnish with a rosemary sprig and skewered cranberry.
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Not all great bourbon comes from Kentucky, and this Old Fashioned proves it. I reach for an Old Fashioned whenever I want to know what a whiskey is really made of. Three ingredients, nothing to hide behind, so whatever is in the bottle comes through clean. First up is TINCUP 10 Year, made in Colorado on Rocky Mountain water. What sets it apart is the blend. There is Stranahan's single malt whiskey in there alongside the bourbon, so it drinks grain-forward and light at 84 proof, with cherry, pastry dough, and sweet fruit syrup carrying right through the sugar and bitters. Want a higher proof pour? Reach for Pendleton 1910 out of Hood River, Oregon at 90 proof. It brings more maple, clove, rye, and warm baking spice, with a longer oak finish on the back end. Same recipe, two very different drinks, and not a Kentucky zip code between them.