This recipe is sponsored by Cointreau. This fall-ready margarita relies on apricots, which we halve, drizzle with honey and Cointreau, roast, cool and then muddle into a delicious pulp before mixing it with more Cointreau, tequila and lemon. Cointreau is an orange liqueur made from a blend of sweet and bitter orange peels, making it highly aromatic and balanced to elevate this cocktail. Served on the rocks, it has a beautiful, autumnal burnt orange hue.
Put the apricots in a small ovenproof dish cut-side up and drizzle with 2 tablespoons of the Cointreau and the honey. Roast until totally soft throughout, about 30 minutes. Let cool completely, about 30 minutes.
Muddle 4 of the apricot halves in a cocktail shaker with a muddler or the handle of a wooden spoon until broken up, 5 to 6 times. Add the remaining 2 ounces Cointreau, the tequila and lemon juice and stir well. Fill 2 rocks glasses three-quarters of the way with ice and strain the drink into the glasses. Garnish with the lemon twists. Refrigerate the remaining apricots in an airtight container for up to 1 week for additional cocktails.