Make the syrup. In a small saucepan, combine the cranberries, water and sugar. Bring to a boil, then simmer over medium heat until all cranberries have burst open. In a blender, combine the chiles, orange zest and cranberry mixture. Cover loosely and blend until very smooth. Strain into a bowl or small pitcher and refrigerate until cold.
Make the cocktail. Rub the rim of a 5-ounce cocktail glass with a lime wedge, then upend the glass in the salt spread on a small plate. Fill a shaker about ½ full with ice cubes, then measure in the mezcal (or tequila), the orange liqueur, Cranberry-Chipotle Syrup and lime juice. Secure the top and shake vigorously for about 15 seconds. Strain into the prepared glass and enjoy!
It is on my wish list to eat at Frontera with my husband. I am finally almost well enough to travel. I love the Frontera line of sauces we use them weekly. My husband is a picky eater but loves all things Frontera. This is amazing I truly believe going to Frontera will open his mind to new foods. So hopefully there will be no Cheese burgers on the menu! It took 3 visits to a Greek restaurant before he ordered a Gyro. To be fair the burgers are amazing. Hopefully we are done with surgeries. Hopefully we can come soon. My great nephew is just learning to eat after craniofacial reconstruction is learning to eat at 4 he lives with us Spanish is his first language. Frontera has helped with Ryan to learn to eat solid food he says mas to tacos and Quesadillas. I am excited to make these Margaritas for my Marine Corps Platoon Sisters when they visit in December. So festive than you for sharing. I was wondering going to try canning the syrup. We make and sell chipotle chocolate brownies. I am going to try and make a margarita dessert. Thank you Chef Bayless and your staff for this inspiration. Muchisimo gracias.