Corzo for the fall

Food & Drink

Courtesy of Corzo

I'm trying to soak in every last bit of summer but with all of the fall attire hitting the fashion mags and department store windows, I'm beginning to get into an autumnal state of mind. Think: cozy chunky sweaters, spiced baked apples, and gorgeous leaves in fall colors. Inspired by the imminent season, Jonathan Pogash—one of New York City's best mixologists—came up with a new tequila cocktail, the Corzo Ruby Red. The concoction combines Corzo, a Mexican tequila, with grapefruit juice and cinnamon for touches of sweetness and spice. The cocktail is perfect for fall weddings—it tastes crisp and fresh, and is an extremely versatile drink that works well served hot or cold. Try out the Ruby Red recipe below and let me know what you think. You can also visit for more information. —Abigail Reid,

CORZO Ruby Red

(Served hot or cold)

1 1/2 parts Corzo Reposado Tequila

1 part ruby red grapefruit juice

1/2 parts cinnamon syrup**

In a mixing glass, shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with floating frozen cranberries and a cinnamon stick.

**Homemade cinnamon syrup: Take 1 cup sugar in the raw and 1 cup water, and combine in a saucepan with 3 cinnamon sticks. Dissolve sugar over high heat, then simmer for 15 minutes. Remove cinnamon sticks, refrigerate, and serve.

To serve it hot: Add 2 parts of hot water to the recipe above.

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