Just look at this — I’ve got your weekend covered.
I’m completely into fall drinks right now. I’ve had so much fun creating mocktails and cocktails this season, and I can’t decide which one I’ll make first after the 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 through November — I declare it.
I first tested this recipe in early August, and I never expected we’d still be dealing with a heat wave in late September. That’s what I love about an apple margarita: it’s cozy and warming in flavor, yet served on the rocks so it feels crisp and refreshing. It’s a total winner.
I’ve made apple cider margaritas before, but these have a different profile: a gentle warmth from the maple and a bright, apple-forward note from the honeycrisp syrup. The sugared rim has a pinch of cardamom, which adds that pleasant “what is that?” moment on the first sip.
The honeycrisp syrup and the maple syrup are the stars here — I can’t get enough of both.
My only gripe about honeycrisp apples is how short their season is. They’re usually gone by the end of October, which means I’ll switch to pomegranate drinks or cozy hot chocolate afterwards, but I’m savoring every honeycrisp moment.
We went apple picking last weekend, and now I’m planning pilgrimages to all our favorite pumpkin patches for the remaining weekends of fall. I fully embrace being seasonally basic: local farms, apple cider donuts, maybe pumpkin or cinnamon ice cream — the usual autumn rituals that I love.
I take way too many photos of leaves and pumpkins and wonder whether it’s still okay to post them on Instagram, since followers can be picky about themes. I’m proudly pro-pumpkin on Instagram, so send me your pink, green, and blue pumpkins!
Enjoy this maple honeycrisp margarita — lots of ice, please.
Maple Honeycrisp Margaritas
Yield:
1
makes 1 serving, is easily multiplied
15
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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
- honeycrisp apple thinly sliced
Cinnamon sugar rim
- maple syrup for coating
- 3 tablespoons raw sugar
- 1/2 teaspoon ground cinnamon
- pinch of 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 (equal parts to the amount of apple juice)
Instructions
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Fill a cocktail shaker with tequila, Grand Marnier, apple cider, maple simple syrup and ice. Shake vigorously 30–60 seconds until well 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 maple syrup using a spoon or a small brush. On a plate, combine raw sugar, ground cinnamon and cardamom. Dip the rim of each glass into the mixture to coat.
Maple simple syrup
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Combine maple syrup and water in a saucepan over medium-low heat and simmer, whisking to combine. Remove from heat and let cool completely. Store refrigerated in a sealed container.
Honeycrisp syrup
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Place peeled and diced apples with water in a saucepan over medium heat. Cook until the apples are tender and breaking 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 apple juice produced; use an equal amount of sugar. Combine the juice and sugar in a saucepan over medium heat and simmer, whisking until the sugar dissolves. Remove from heat and cool completely. Store refrigerated in a sealed container.
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Cheers to being able to wear a scarf this weekend!