Description

This Winter Wonderland Margarita is a festive and unique twist on the classic cocktail. Tequila blanco, orange liqueur, and lime juice are shaken with creamy coconut milk and a homemade gingerbread simple syrup, served in a cinnamon-sugar-rimmed glass for a cozy holiday treat.

Ingredients

Scale

For the Gingerbread Syrup:

1 cup granulated sugar
1 cup water
2 gingerbread spice herbal tea bags

For the Cinnamon Sugar Rim:

1/2 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Lime wedge (for moistening rim)

For the Cocktail (per serving):

1 1/2 ounces Tequila Blanco (such as Cenote Tequila Blanco or other 100% agave)
1/2 ounce orange liqueur (such as Cointreau or Triple Sec)
1 ounce canned full-fat coconut milk, stirred well
1 ounce fresh lime juice
1/2 ounce Gingerbread Syrup (from recipe above)
Ice cubes

Optional Garnishes:

Small gingerbread house cookie
Fresh rosemary sprig
Star anise pod

Instructions

1. Make the Gingerbread Syrup:

Add sugar and water to a small saucepan over medium heat.
Bring to a boil, stirring occasionally until the sugar is completely dissolved.
Remove the saucepan from the heat. Add the 2 gingerbread spice tea bags to the hot syrup.
Let the tea bags steep for 5 minutes.
Remove and discard the tea bags.
Allow the syrup to cool completely. Store in an airtight container or mason jar in the refrigerator.

2. Prepare the Cocktail Glass:

Add the 1/2 tablespoon sugar and 1/4 teaspoon cinnamon to a small shallow dish. Stir to combine.
Run a lime wedge around the rim of your cocktail glass to moisten it.
Dip the moistened rim into the cinnamon-sugar mixture, rotating the glass to coat the rim evenly.

3. Make the Cocktail:

Add the Tequila Blanco, orange liqueur, coconut milk, fresh lime juice, and 1/2 ounce of the cooled Gingerbread Syrup to a cocktail shaker filled with ice.
Secure the lid tightly and shake vigorously until the shaker is well-chilled (about 15-20 seconds).

4. Serve:

Strain the cocktail mixture into the prepared cocktail glass over fresh ice (optional, depending on preference and glass style).
If desired, garnish with a small gingerbread house cookie, a fresh rosemary sprig, and/or a star anise pod.
Serve immediately.

Notes

Gingerbread Syrup: This makes more syrup than needed for one cocktail. Store leftovers in the refrigerator for up to 2 weeks and use in other cocktails, coffee, or tea.
Tequila: Use a good quality 100% agave Blanco tequila.
Orange Liqueur: Cointreau or Triple Sec are common options.
Coconut Milk: Use canned, full-fat, unsweetened coconut milk for the best creamy texture. Stir well before using as the cream can separate. Do not use refrigerated coconut milk beverage.
Lime Juice: Freshly squeezed lime juice is essential.
Sweetness: Adjust the amount of gingerbread syrup to your preference.
Serving: A coupe or margarita glass is traditional, but any cocktail glass will work.