COCONUT APPLE CIDER MARGARITA Recipe

 FALL COCONUT APPLE CIDER MARGARITA

Start with 1 gallon of apple cider, pour out 6 cups, and add:

• 1 bottle (750 ml) 1800 Coconut Tequila
• 1¼ cups cinnamon-infused Cointreau
• 1¼ cups lemon juice
• ½ cup cranberry hibiscus syrup*

CRANBERRY HIBISCUS SYRUP

• 1 cup unsweetened cranberry juice
• 1 cup sugar
• 2 tbsp dried hibiscus petals

Combine cranberry juice and sugar in a pot over medium heat, stirring until dissolved. Bring to a gentle simmer, just until bubbles form around the edges. Add hibiscus petals, remove from heat, and steep for 30 minutes. Strain and allow to cool completely before using.