In a pitcher stir together the simple syrup, cranberry juice and lemon juice. Add the tequila and cointreau and stir to incorporate. Add the lemon slices and fill with ice.
⅓ cup honey ginger simple syrup, 4½ cups cranberry juice, 1 cup lemon juice, 1½ cups tequila, ½ cup Cointreau, Ice, 1 lemon
To assemble each margarita. Rub the glass rim with lemon and dip into salt. Once the glasses are rimmed fill with the margarita and decorate with lemon wedges and mint sprigs.
For the Simple Syrup
In a small saucepan over low heat, stir together the honey, water, lemon peels and ginger.
½ cup honey, 2 lemon peels, 1 inch fresh ginger, 1 cup water
Cook, stirring occasionally for 10 minutes. Remove from heat.
Discard the lemon peel and the ginger and let it cool down completely before using it.
Notes
Yield: This recipe yields 8 cocktails. A serving is approx. 1 cup (8 ounces).
Don't add ice to your pitcher until you are ready to serve the cocktail. Adding ice too early will dilute the drink. Alternatively, you can pour the cocktail over ice.
I like to make these cranberry margaritas with Cointreau for a stronger orange flavor, but you can use triple sec if that's what you have.
Let the simple syrup cool completely before adding it to the other ingredients.
Storage: Store your cranberry margarita pitcher (without ice) covered in the refrigerator for up to 2 days. Store the simple syrup in an airtight container in the refrigerator for up to 1 week.