This is the cocktail to make with all that leftover cranberry jelly from Thanksgiving.
- 3 cups ice
- 1 (16 ounce) can whole cranberry jelly
- 6 ounces Cuervo Gold
- 6 ounces sweet and sour mix
- 3 ounces fresh lime juice
- 3 ounces
- Put everything into a blender. Blend at high speed until smooth and the
ice chunks are well blended.
- Serve in ice cold tall glasses, rimmed with salt and garnished with a slice
Yield: 1 blender full
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