Cranberry Sage Margarita Cocktail Recipe

When I’m craving something refreshing but not the usual, I lean toward my cranberry sage margarita cocktail. It’s got that tart cranberry punch, a hint of earthy sage, and honestly, it’s just a fun riff on the classic margarita.

It’s simple to whip up, super colorful, and somehow it fits in at just about any time of year.

Making this for friends always gets a reaction—the cranberry and sage combo is a conversation starter. The ingredients are easy to find, and it looks festive on the table.

If you’re looking to shake up your cocktail rotation, this one’s worth a try.

Cranberry Sage Margarita Cocktail Recipe

What I love about this drink is how the tart cranberry juice, bright lime, and fresh sage mix with smooth silver tequila. You get a crisp, festive flavor that’s not too fussy.

With just a few basic bar tools, it all comes together pretty fast. You can tweak the sweetness or swap ingredients if you’re feeling adventurous.

Equipment

• Cocktail shaker
• Jigger (or a small measuring cup)
• Fine mesh strainer
• Citrus juicer
• Bar spoon
• Small bowl or plate (for salt)
• Rocks glass (or margarita glass)
• Muddler (optional, for the sage)

These tools make mixing and serving a breeze. I use a fine strainer to keep out stray herbs or fruit bits.

A muddler helps get the most out of the sage leaves. Chilling the glass first? It’s a small touch, but it makes the drink extra cold and refreshing.

Ingredients

• 2 oz silver tequila (tequila blanco)
• 1 oz triple sec or another orange liqueur
• 2 oz cranberry juice (I’m partial to unsweetened for that tart edge)
• 1 oz fresh lime juice (about half a lime)
• 1/2 oz simple syrup (adjust to taste)
• 2-3 fresh sage leaves
• Ice cubes
• Kosher salt (for rimming, if you like)
• Fresh cranberries or sugared cranberries (for garnish)
• Lime wedges (for garnish and rimming)

Fresh sage really brings out a savory aroma that pairs so well with cranberries. Silver tequila keeps everything clean and smooth.

Sugared cranberries and a salted rim make it look as good as it tastes.

Instructions

• Run a lime wedge around the rim of your glass, then dip it in kosher salt. Set aside.
• Toss the sage leaves into your cocktail shaker and give them a gentle muddle to release their oils.
• Add tequila, triple sec, cranberry juice, lime juice, and simple syrup.
• Fill the shaker with ice and shake hard for 15–20 seconds, until it’s nice and cold.
• Strain into your prepared glass over fresh ice.
• Garnish with sugared or fresh cranberries, a sprig of sage, and maybe a lime wedge if you’re feeling fancy.

Shaking with lots of ice helps blend everything and gets it super chilled. Straining keeps out the bits of sage so your drink stays smooth.

Notes

Sometimes I play with the simple syrup, depending on whether I want it more tart or a little sweeter. Unsweetened cranberry juice gives a bold fruit flavor, while sweetened juice makes it gentler.

Sugared cranberries are my go-to for a festive garnish. If I’m out of silver tequila, I’ll use regular blanco, but I skip aged tequilas—they just don’t work here.

Need a non-alcoholic version? Swap the tequila and triple sec for orange juice and sparkling water. I usually go light on the salt rim so it doesn’t overpower the tart cranberry and lime.

Tasting Notes

When I take my first sip of the Cranberry Sage Margarita, that tangy cranberry juice really jumps out at me. It’s fresh and has a bit of tartness, which honestly helps cut through the sweetness in a way I appreciate.

Right after that, the sage comes in—earthy and kind of cozy. It gives off this wintery vibe, which just feels right for holiday cocktails.

The sage isn’t overpowering, but it definitely brings something unique to the table. It’s one of those flavors that makes you pause for a second, wondering why more drinks don’t use it.

I also pick up that citrusy zip from the lime juice, which keeps things lively. The orange liqueur hangs out in the background, just adding a soft touch of sweetness to balance everything.

This cocktail really hits the spot for late fall or winter gatherings. The deep red color looks gorgeous, especially in a glass with a salted or sugared rim.

It feels crisp and not too heavy. I like how the herbs and fruit play together—each ingredient adds something, but nothing tries to steal the show.