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Fruit Cake Margarita
Turn this polarizing holiday dessert into a margarita and everyone is sure to become a fruit cake convert. Cointreau brings a bright orange note and subtle sweetness to this drink
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Ingredients
- 1½ oz reposado tequila
- ½ oz Cointreau
- ¼ oz amaretto
- 1 oz cranberry juice
- ¼ oz allspice dram*
- Garnish: orange flag & cocktail cherries
Allspice Dram
- ½ cup allspice berries
- 2½ cups navy-strength rum
- 200 g granulated sugar
Instructions
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Add all ingredients to a shaker with ice and shake until well-chilled.
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Strain into an ice-filled rocks glass.
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Garnish with an orange flag and two cocktail cherries skewered on a cocktail pick.
Allspice Dram
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Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
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Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
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Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
Recipe Notes
*Alton Brown's Allspice Dram recipe. If you can purchase St. Elizabeth's Allspice Dram at a liquor store near you, that might be more efficient.