Cranberry Margarita with Autumnberry Rimmer

Coastal Goods owner Nigel Dyche has a longstanding tradition of concocting a special, signature cocktail to kick off Thanksgiving festivities every year. Nigel has outdone himself this year by crafting a sensational Cranberry Margarita, delectably rimmed with Coastal Goods Autumnberry Salt. The homemade Cranberry Syrup imparts a Cape Cod flair to the libation and may be made up to 1 week in advance of your Thanksgiving happy hour.


Cranberry Syrup:

  • 1 cup whole fresh or frozen cranberries
  • 1 cup cranberry juice
  • 1/3 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon finely grated lime zest

Autumnberry Salt Rimmer:

  • 2 tablespoons Coastal Goods Autumnberry Salt
  • 2 ½ teaspoons granulated sugar
  • 1 teaspoon finely grated orange zest
  • 1 fresh lime wedge

For each Margarita:

  • 2 ounces reposado or blanco tequila
  • 2 ounces cranberry syrup
  • 2 tablespoons Cointreau or other orange liqueur
  • 2 tablespoons freshly squeezed lime juice
  • Small lime wedges, fresh cranberries, and bamboo toothpicks, for garnishing



  1. To make the Cranberry Syrup: Place the cranberries, cranberry juice, sugar, lime juice, and lime zest in a small nonreactive saucepan and cook over medium heat, stirring occasionally until the cranberries have softened and burst open, 10 to 12 minutes. Remove from heat and let cool for at least 10 minutes. Pour the mixture into a blender and puree until smooth. Store the cranberry syrup in the refrigerator until ready to use.
  2. To make the Autumnberry Salt rimmer: In a small bowl, stir together the Autumnberry Salt, sugar, and orange zest. Spread the mixture out on a small plate, about 5 inches in diameter. Rub the lime wedge around the rim of a 10-ounce Margarita glass and then dip the moistened rim into the Autumnberry Salt mixture, spinning the glass to coat the rim evenly.
  3. For each Margarita, have ready a rimmed glass, and then fill a cocktail shaker halfway with ice. Pour in the tequila, cranberry syrup, orange liqueur, and lime juice. Place the top on the shaker and shake vigorously for 25 seconds. Strain into the prepared glass. Garnish the cocktail with a bamboo toothpick threaded alternately with a couple of small lime wedges and fresh cranberries. Serve at once. If you wish to serve the Margarita over ice, use a larger glass and fill 2/3 of it with ice cubes or crushed ice and then strain the drink into the glass.

(The rimmer recipe will coat at least 4 glasses and can be easily doubled. The Cranberry Syrup yields enough to make 8 Cranberry Margaritas)


Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.