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Prep time
5 minutes
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makes
1 cocktail
Test Kitchen Notes
“This drink is inspired by my time living in Seattle,” says bar director Natasha David. “Washington state is of course well known for all of its beautiful apples,” she adds, so its no surprise that they’re the star of this margarita. To balance out the tartness in the fresh apple juice, Natasha uses an acacia honey syrup, which lends a soft, floral touch and brings out the vanilla notes in the Patrón Silver Tequila. Lemon juice is swapped in for the more traditional lime—it adds that refreshing, citrusy zing and works nicely with the apple and honey. The finishing touch: an earthy celery salt rim and (to really bring the apple flavors home) a fan of thinly sliced fresh apples.
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This recipe is shared in partnership with Patrón Tequila. —The Editors
Ingredients
- For the cocktail:
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1 1/2 ounces
Patrón Silver Tequila
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1 ounce
fresh Granny Smith apple juice
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3/4 ounce
freshly squeezed lemon juice
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1/2 ounce
acacia honey syrup (see below)
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Celery salt, for rim (see below)
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Apple fan, for garnish
- For the acacia honey syrup and celery salt:
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2
parts acacia honey
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1
part filtered water
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2
parts kosher salt
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1
part celery salt
Directions
- For the cocktail:
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Add the liquid ingredients to an ice-filled cocktail shaker and shake vigorously to combine (30 to 40 seconds). Strain into a double rocks glass rimmed with celery salt and filled with a large ice cube. Garnish with an apple fan, and serve.
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Note: For the fresh Granny Smith apple juice, add 1 generous pinch of ascorbic acid to preserve the color.
- For the acacia honey syrup and celery salt:
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To make the acacia honey syrup: Whisk the honey and filtered water to combine, and store in a sealed container in the fridge.
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To make the celery salt: Combine the kosher salt and celery salt on a small flat plate, and set aside.
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