Gingerbread Margarita

Turn everyone’s favorite tequila cocktail into the perfect holiday sipper with this gingerbread margarita! A homemade gingerbread simple syrup gives this Christmas margarita a burst of warm seasonal spices while the fresh lime juice and orange liqueur add just the right brightness. You’ll want to serve this signature Christmas cocktail at every holiday party.

Course Beverages

Cuisine Mexican-American

Prep Time 5

Cook Time 5

Steeping Time 15

Total Time 25

Servings drink

Calories 295kcal

Author Amanda McGrory-Dixon

Equipment

Small saucepan
Fine-mesh sieve
Jigger or small measuring cup
Cocktail shaker
Handheld lime juicer

Ingredients

Gingerbread Simple Syrup

1 cup water
1 cup fresh ginger peeled and cut into 1-inch chunks
⅔ cup packed dark brown sugar
⅓ cup unsulphured molasses not the blackstrap variety
1 teaspoon fresh orange zest
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 teaspoon vanilla extract

Gingerbread Margarita

Ground cinnamon for garnish, optional
White sugar for garnish, optional
Lime slice slit cut in the center
2 ounces reposado tequila
1 ounce gingerbread simple syrup
1 ounce freshly squeezed lime juice
1 ounce orange liqueur
Ice
Cinnamon stick or lime wedge for garnish, optional

Instructions

Gingerbread Simple Syrup

In a small saucepan, add the water, ginger, dark brown sugar, molasses, orange zest, cinnamon, cloves and allspice. Stir to combine. Over medium-high heat, bring to a boil. Stir every so often to help dissolve the sugar.
When the mixture boils and the sugar dissolves, turn off the heat and stir in the vanilla extract. Allow to steep for at least 15 minutes.
Strain the syrup to separate the solids. Allow the mixture to cool and store in a sterile, airtight container in the refrigerator.

Gingerbread Margarita

On a small shallow plate, mix together the ground cinnamon and sugar. Run the lime along the side of the margarita glass to moisten and then swirl the rim in the cinnamon-sugar mixture. Set aside.
Add the tequila, gingerbread simple syrup, lime juice, orange liqueur and a handful of ice to a cocktail shaker.
Secure the cocktail shaker top and shake vigorously for 15-30 seconds.
Remove the cocktail shaker top and strain the drink into the rimmed glass filled with ice. Garnish with a cinnamon stick or lime wedge if desired. Enjoy!

Video

Notes

8-serving pitcher directions: Stir together 2 cups tequila, 1 cup gingerbread simple syrup, 1 cup lime juice and 1 cup orange liqueur in a large pitcher. Cover and refrigerate up to 24 hours. Before serving, stir again. Pour two drinks at a time in a cocktail shaker and shake as originally directed to get the proper aeration and dilution.

You can store leftover gingerbread syrup in a sterile, airtight container in the refrigerator for two to three weeks.
Look for limes that have some give when you press your fingers into them to ensure they're ripe and juicy. Roll them firmly on the countertop before juicing. This helps get the juice flowing.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition