Fuel an entire fall fiesta with the push of a blender button. There are no bottled pear concentrates or simple syrups to simmer, and the result is a refreshing burst of spicy, crisp autumn flavors. It’s something you’d imagine sipping at the bar of a trendy modern taqueria, except you pulled it off at home, without any of the individual cocktail shaking. For a larger crowd, make extra pitchers a few hours before to have in the fridge and just keep ’em coming.

　　

Ingredients

4 servings

　　

Margarita:

2 ripe Bosc or Bartlett pears

　　1/3 cup lime juice, from about 3 limes

　　2/3 cup tequila blanco

　　2 tablespoons maple syrup

　　Ice cubes, for the blender and each glass

　　A small handful fresh cilantro, leaves and tender stems

　　Cardamom bitters, optional

　　

Rim salt:

2 teaspoons chile powder

　　2 teaspoons fine salt

　　1 teaspoon lime zest, from one of the above limes pre-juicing

　　

Step 1

Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender.

　　

Step 2

Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks.

　　

Step 3

Now let the flavors mingle in the blender while you prepare the rims.

　　

Step 4

On a small plate, mix the chile powder, salt, and lime zest.

　　

Step 5

Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.

　　

Step 6

Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

　　From The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In © 2019 by Anca Toderic. Reprinted with permission by Harper Wave, an imprint of HarperCollins PublishersBuy the full book from HarperCollins or from Amazon.