Yield: 2 Cocktails
Skill level: Medium
This apple margarita takes a classic cocktail in a bold, unexpected direction. Fresh apple notes are layered with bright citrus, aromatic rosemary, and a subtle kick of black pepper for a drink that’s both refreshing and complex. Balanced with just the right amount of sweetness from the Autumn Glory® apples, it delivers a depth of flavor that feels elevated without being overpowering. Whether you’re hosting or simply experimenting with something new, this cocktail brings a refined twist to seasonal sipping.
Crisp apple margarita layered with rosemary and black pepper. A bold, herbaceous cocktail with a fresh citrus finish.
Ingredients
• 9 Autumn Glory apples, washed and dried
• 1-2 cinnamon sticks
• 1 cup granulated sugar
• 1 cup water
• 1 small bunch of rosemary, chopped coarsely and divided
• 1 tablespoon black peppercorns, divided
• 2 lemons, halved
• ½ cup tequila
Bright citrus meets apple, rosemary, and black pepper for a cocktail that’s balanced, aromatic, and full of depth.
Directions
To make the homemade apple juice/syrup
Cut 8 apples into slices, removing the core but leaving the skin. Place the apple slices and cinnamon stick(s) in a large stockpot and cover them just barely with water. Bring to a boil, then reduce to a simmer, and cook for 25-30 minutes, until the apples have softened. Set aside to cool.
To make the black pepper rosemary simple syrup
Combine the sugar, water, rosemary (all but 1 tablespoon and two sprigs for garnish), and half of the black peppercorns. Bring to a boil, and stir until the sugar is dissolved. Set aside to cool.
To make the black pepper rosemary salt
Chop the remaining rosemary and grind the remaining black peppercorns (about 5 good grinds from a pepper grinder), then blend them with kosher salt. Alternatively, you can use a pre-made rosemary salt, such as Jacobsen Salt Co.'s.
To make the margaritas
When all of the ingredients have cooled to room temperature, it’s time to make the margaritas. Spread the rosemary, black pepper, and salt on a small, flat dessert dish. Fill a cocktail shaker with ice and the juice of the two lemons. Add ½ cup of the apple juice, the tequila, and ¼ cup of the rosemary-black pepper simple syrup. Rim two cocktail glasses with the cut side of the lemons, and then coat the rims with the rosemary-black pepper salt. Fill the glasses with ice, and then put the lid on the shaker and give it a good shake. Strain the margaritas into the two glasses.
Thinly slice the remaining apple for garnish. Add the garnish – the rosemary sprig and a few pieces of the sliced apple.
A fresh take on the margarita with apple, citrus, and savory spice. Complex, refreshing, and made for slow sipping.
