A bright ruby-red Blanco cocktail with fresh citrus, light carbonation, a snowy sugar rim, and a festive rosemary-tree garnish.
Ingredients
- 2 oz Jose León Blanco Tequila
- 3 oz sweetened red cranberry juice cocktail
- ½ oz Cointreau or premium orange liqueur
- ½ oz fresh lime juice
- 1 oz chilled club soda
- Large clear ice cubes
- Snowy rim: 1 tbsp white sanding sugar and approximately 1 tsp agave nectar for the outer edge
- Christmas garnish: 1 fresh 3–4 inch rosemary sprig, 3 fresh cranberries, and an orange-peel star
- For sugared cranberries: approximately 1 tsp agave nectar and 1 tbsp granulated sugar
- Food-safe cocktail picks
How to Make It
Apply a thin film of agave nectar to the outer rim of a highball glass, dip it into white sanding sugar, and fill the glass with large clear ice. Shake the tequila, cranberry juice cocktail, orange liqueur, and lime juice briefly with ice, then strain into the prepared glass. Top with chilled club soda and stir gently once; do not shake the soda. Lightly coat three cranberries with agave nectar, roll them in granulated sugar, and thread them onto a food-safe pick. Place the rosemary upright like a small Christmas tree and support the orange-peel star on a pick beside its tip. Keep the rosemary as an unmuddled garnish so its aroma complements the cranberry without overpowering the tequila.