Just looky here. I’ve got your weekend covered.
I’m completely obsessed with fall drinks right now. I’ve been having a blast developing mocktails and a few cocktails for the season, and I can’t decide which one I’ll make first after baby arrives. I’m leaning toward apple cider sangria, but these maple honeycrisp margaritas are calling my name.
Maple honeycrisp margaritas should be a weekend staple from now until November—I declare it.
When I first tested this recipe in early August, I never expected we’d still be dealing with a heat wave in late September. That’s the beauty of an apple margarita: it feels autumnal and a little warming, yet served on the rocks it’s perfectly refreshing. A total winner.
I’ve made apple cider margaritas before, but these are a different animal. The maple adds warmth and depth, while the honeycrisp syrup brings that unmistakable apple brightness. The sugared rim has a pinch of cardamom too, so there’s a small “what is that?” moment in every sip.
My favorite parts are the honeycrisp syrup and the maple syrup—obviously. I’ll say it again: maple!
The downside to honeycrisp apples is how short their season is. They’ll likely be gone by the end of October, and then I’ll be switching to pomegranate or cozy hot chocolate drinks. Still, I’m not complaining.
We went apple picking last weekend, so now I’m determined to visit all our favorite pumpkin patches before fall ends. I embrace the basics of the season: local farms, apple cider donuts, maybe pumpkin or cinnamon ice cream—the usual autumn rituals.
I take way too many photos of leaves and pumpkins and debate whether posting them on Instagram will cause people to unfollow me for being “off theme.” I’m very pro-pumpkin on Instagram, so send me all your colorful gourds.
Enjoy this maple honeycrisp margarita—lots of ice, please.
Maple Honeycrisp Margaritas
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Ingredients
- 1 1/2 ounce gold tequila
- 1 ounce Grand Marnier liqueur
- 2 ounces honeycrisp syrup
- 1 ounce apple cider
- 1 ounces maple simple syrup
- 1 honeycrisp apple thinly sliced
Cinnamon Sugar Rim
- maple syrup for coating
- 3 tablespoons raw sugar
- 1/2 teaspoon ground cinnamon
- pinch ground cardamom
Maple Simple Syrup
- 3/4 cup maple syrup
- 2/3 cup water
Honeycrisp Syrup
- 2 honeycrisp apples peeled and diced
- 1/4 cup water
- sugar
Instructions
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Fill a cocktail shaker with tequila, Grand Marnier, apple cider, maple simple syrup and ice. Shake 30 to 60 seconds until chilled and combined. Fill a glass with crushed ice and honeycrisp slices, then strain the margarita over the top.
Cinnamon Sugar Rim
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Coat the rim of each glass with a little maple syrup. On a plate, mix the raw sugar, cinnamon and cardamom. Dip the rim of each glass into the sugar mixture to coat.
Maple Simple Syrup
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Combine maple syrup and water in a small saucepan over medium-low heat. Bring to a gentle simmer, whisking until combined. Remove from heat and cool completely. Store in the fridge in a sealed container.
Honeycrisp Syrup
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Place peeled, diced apples and water in a saucepan over medium heat. Cook until the apples are tender and break down. Puree the mixture in a blender or food processor until smooth, then strain through a fine-mesh sieve into a measuring cup.
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Measure the amount of apple juice you extracted; use an equal amount of sugar. Combine the apple juice and sugar in a saucepan over medium heat and whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat and cool completely. Store in a sealed container in the fridge.
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Cheers to finally being able to wear a scarf this weekend!