Winter Wonderland Margarita
Get festive this season with the Winter Wonderland Margarita! Crafted with tasty ingredients like tequila, orange liqueur, creamy coconut milk, and a cozy homemade gingerbread syrup.
Equipment
- Shallow dish
- Small saucepan
- Wooden spoon
- Airtight container or mason jar
Ingredients
For the Gingerbread Syrup
- 1 cup sugar
- 1 cup water
- 2 gingerbread spice herbal tea bags
For the cocktail
- 1½ oz blanco tequila I used Cenote Tequila Blanco
- ½ oz orange liqueur like triple sec, Cointreau or Grand Marnier
- 1 oz canned coconut milk
- 1 lime juiced
- ½ oz gingerbread syrup
- Gingerbread house cookie for garnish
- Rosemary for garnish
- ½ tbsp sugar for rim
- ¼ tsp cinnamon for rim
Instructions
For the Gingerbread Syrup
- Add sugar and water to a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar.
- Remove from heat and add tea bags. Steep for 5 minutes and remove tea bags. Allow to cool. Then store in an airtight container.
For the cocktail
- Add sugar and cinnamon to a small shallow dish and combine. Prepare a cocktail glass by coating the rim with lime juice and submerging in the cinnamon sugar mixture until coated.
- Add tequila, orange liqueur, coconut milk, lime juice and gingerbread syrup to a cocktail shaker with ice. Shake vigorously until chilled.
- Strain cocktail mixture into prepared cocktail glass over ice. If desired, garnish with a gingerbread house cookie, rosemary sprig and star anise.
Notes
- Shake A LOT and vigorously to really incorporate the coconut milk, otherwise you will have separation.
- Use canned coconut milk and shake or blend the contents of the can before using. If you use cream of coconut, there will be added sweetener so adjust to your liking.
- Mocktail version: Eliminate tequila and orange liqueur. Add 2 oz coconut water and 1 oz fresh orange juice.
- Batch cocktail: Multiply the cocktail ingredients and blend them in a blender with a handful of ice. Divide into glasses over ice.
