Run a lime wedge around the rim of your glass to moisten it.

Dip the rim into a shallow plate of coarse sugar (or salt if you prefer a salted rim). Twist to coat evenly.

Pop the glass in the freezer or fill with ice for a minute to chill while you make the cocktail.

Pro tip: Press the sugar gently into the rim—too hard and it can clump. Chilling the glass keeps the margarita colder longer and keeps the rim sugar from dissolving too fast.

Cut the limes in half and use a citrus juicer to extract the juice.

Strain quickly through a small sieve if you see pulp or seeds.

Measure 1 oz of fresh lime juice per cocktail (or increase for more tartness).

Pro tip: Roll each lime on the counter under your palm before cutting — it releases the juices and makes juicing easier.

Add 2 oz tequila, 1 oz triple sec (or orange liqueur), 1 oz fresh lime juice, 2 oz cranberry juice, and ½ oz simple syrup (if using) into your cocktail shaker.

Add a generous handful of ice to the shaker.

Secure the lid tightly so there’s no spillage when you shake.

Shake vigorously for 10–15 seconds until the outside of the shaker feels very cold.

This chills and dilutes the drink just enough for a balanced sip.

Pro tip: A strong shake aerates the cocktail and blends the cranberry for a bright color—don’t be shy here.

Remove ice from your chilled glass if you used it to chill.

Strain the cocktail into the prepared glass over fresh ice (or serve neat in a coupe for a slightly stronger sip).

Add a lime wedge, a few fresh cranberries, and a small sprig of rosemary for a festive touch.

For a pitcher: multiply the recipe by the number of servings (example: for 8 guests, use 16 oz tequila, 8 oz triple sec, 8 oz lime juice, 16 oz cranberry juice, and 4 oz simple syrup, adjust to taste).

Combine everything in a pitcher with plenty of ice and stir gently to chill.

Keep a small bowl of crushed ice and fresh lime wedges nearby so guests can top off glasses without watering the whole batch.

Pro tip: If you want to preserve the color and fizz, don’t add sparkling elements (if using) until serving—add soda or sparkling water directly to each glass.

Thread a couple of cranberries on a cocktail pick and perch it across the rim.

Lightly slap the rosemary between your palms before adding to the glass to release aromatic oils.

For extra glam, dust the sugared rim with a tiny pinch of finely grated orange zest.

If you have leftover mixed margarita (unshaken), keep it in a sealed container in the fridge for up to 24 hours. Shake or stir before serving and taste — lime flavor can fade slightly, so adjust with an extra squeeze if needed.

Do not freeze a batch with ice already added—dilution will be hard to control.

Rinse your shaker and jigger straight away to avoid sticky residue from the cranberry.

Store any unused simple syrup in a jar in the fridge — it keeps for a couple of weeks and is handy for other holiday drinks.