California Farm Apple Cider Margarita

Name: California Farm Apple Cider Margarita
Total time: 300 s
Yield: 2 people, 2 cups
Cuisine: American
Ingredients: 1 Pint bottle apple cider with 5% alcohol; 4 Tbs tequila or mescal, 80 proof; 4 Tbs cointreau, 40 proof; 2 mozambi limes, juice and peel

Hobby Horseman @HobbyHorseman

California, United States

A low alcohol version of the traditional margarita, using sparkling apple cider as the alcohol carrier for the drink, with lime and 2 Tbs Tequila or Mescal and Cointreau per tall glass for flavor. My friend Jane tasted this in West Virginia and recommended I make this summer drink with my home made apple cider. Thank you, Jane. Refreshing, and the drink ended up 4% alcohol, 3% with ice, lighter than light beer.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

5 minutes

2 people, 2 cups

1 Pintbottle apple cider with 5% alcohol
California Farm Apple Cider
4 Tbstequila or mescal, 80 proof
4 Tbscointreau, 40 proof
California Farm Cointreau Liqueur
2mozambi limes, juice and peel
Equipment: citrus press, tall drink glasses
Cost: cider, farm made 50 cents,cointreau, home made 10 cents, lime juice, farm free, mescal or tequila, 67 cents, 97 cents per cup size glass

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Steps

5 minutes

1

Wash, cut and press Mozambi limes into 2 cup size glasses. Cut 1 lime peel piece to decorate glass rim. Remove white pith from lime peels. Save lime peels with other lemon peels on vodka to make limoncello.
2

Mix cointreau, mescal or tequila, and mozambi lime in 2 cup size glasses. Stir well, then fill glasses with ice cubes.

California Farm Cointreau Liqueur
3

Slowly pour sparkling apple cider over ice cubes. Decorate glass rim with mozambi lime peel and fresh mint. Enjoy.

Linked Recipes

California Farm Apple Cider

California Farm Cointreau Liqueur

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Hobby Horseman @HobbyHorseman

on August 09, 2024 18:26

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.