Ingredients:

  • 1 cup (200g) Granulated sugar (for syrup base)
  • 1 cup (235ml) Filtered water (for syrup base)
  • 3 Whole cinnamon sticks (for syrup base)
  • 2 Whole star anise pods (for syrup base)
  • 1 tbsp (15g) Granulated sugar (for rim)
  • 1 tsp (2.5g) Ground cinnamon (for rim)
  • 1/2 tsp (3g) Kosher salt (for rim)
  • 2 oz (60ml) Premium Tequila Blanco or Reposado
  • 1 oz (30ml) Freshly squeezed lime juice
  • 0.75 oz (22ml) Cointreau or Triple Sec
  • 0.5 oz (15ml) Homemade Spiced Simple Syrup
  • Ice for shaking and serving
  • 1 Fresh rosemary sprig
  • 3 Fresh cranberries
  • 1 Cinnamon stick for garnish

Instructions:

  1. Combine 1 cup sugar, 1 cup water, cinnamon sticks, and star anise in a saucepan over medium heat. Stir until dissolved and simmering. Remove from heat, steep for 10 minutes, strain, and chill.
  2. Mix 1 tbsp sugar, 1 tsp cinnamon, and 0.5 tsp salt on a plate. Run a lime wedge around the rim of a rocks glass and dip the glass at a 45-degree angle into the mixture.
  3. Add tequila, lime juice, Cointreau, and 0.5 oz of the cooled spiced syrup into a cocktail shaker with ice. Shake vigorously for 12–15 seconds until the shaker is frosty.
  4. Strain into the rimmed glass over fresh ice. Slap a rosemary sprig to release oils and garnish with cranberries and a cinnamon stick.