Apple Cider Margarita
from https://www.tasteofhome.com/

Each season has a flavor, and when working on a cocktail menu every fall, I come back to apple cider. I simmer the cider for hours until it turns into a rich, flavorful syrup. For this apple cider margarita, the warm flavor of the simmered cider blends incredibly well with aged tequila. This apple cider margarita recipe drops the classic margarita lime in favor of a more mellow lemon, but keeps the hint of orange from the triple sec. For quintessential fall spice, add a dash of aromatic bitters and use a cinnamon sugar-rimmed glass.

Reposado or anejo tequila: The aged tequila complements autumn flavors and adds a layer of complexity.
Apple cider syrup: Start with apple cider, not apple juice, for the best flavor.
Angostura bitters: For years, Angostura was the only bitters brand around. It’s still a bar staple, but any spice-forward bitters (and there are a lot now) will work.

Add some cardamom to the rim: Mix some ground cardamom into the cinnamon sugar when preparing the glass. The sweet scent and flavor complement the cinnamon.

1/2 gallon apple cider
1 lemon wedge
Cinnamon sugar, optional
1-1/2 ounces resposado or anejo tequila
3/4 ounce lemon juice
1/4 ounce Triple Sec
Dash Angostura bitters

In a large saucepan over medium-high heat, bring cider to a boil. Reduce heat; simmer, uncovered, until reduced to 2 cups, about 3 hours. Occasionally skim and discard foam and solids that rise to top while simmering. Transfer apple cider syrup to a resealable container. Cover and refrigerate until chilled.

If desired, moisten rim of 1 cocktail glass with lemon wedge and sprinkle cinnamon sugar on a plate; dip rim in salt. Fill glass with ice.

In an empty cocktail shaker, combine tequila, lemon juice, Triple Sec, bitters and 1 ounce apple cider syrup. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lemon wedge. Cover and refrigerate remaining syrup for up to 2 weeks.