Let’s Talk About My Spiced Christmas Margarita (Mostly Success With Only an Occasional Oops)
If there’s one holiday drink my friends always text me about, it’s this Spiced Christmas Margarita. To be honest, I first made it on a bit of a whim, after staring at a sad pile of clementines and (accidentally) dropping a cinnamon stick into my tequila. Sometimes, happy accidents are the best part of cooking, aren’t they? Anyway, this margarita tastes like someone dared Christmas to show up in a glass—but in the best way. And every year, the crowd at my little kitchen counter gets a bit bigger, so I guess word’s gotten out. Also: If you end up licking salt off your sleeve, you’re doing it right.
Why I Keep Coming Back To This (Even When I Mess Up The Measurements)
I make this drink when my family’s coming over and we’re waiting endlessly for the roast. The cinnamon gives it a cozy vibe, almost like you should be wearing fuzzy socks (or maybe I just need new slippers). My partner goes nuts for anything citrusy, so there’s that. I’ll admit: more than once, my lime-to-orange ratio was a little off—still, folks came back for seconds. It’s forgiving. The main trick is having fun with it (and not getting too wild with the cayenne—learned that the hard way!).
What You’ll Need (And What I Sometimes Substitute If The Store Is Out Of Everything)
- 2 ounces silver tequila (I use Espolon, but my uncle Dave swears by the cheapest bottle around—your call.)
- 1 ounce triple sec or Cointreau (But actually, fresh orange juice works if you’re in a pinch or forgot both. It happens.)
- 1 ounce fresh lime juice (Bottled is fine if desperate; won’t tell anyone.)
- 1/2 ounce fresh orange juice (I sometimes use clementine or those Cuties—honestly, whatever citrus is lying around.)
- 2 teaspoons simple syrup (Agave works, or just dissolve sugar in a splash of hot water—my gran’s trick.)
- 1/8 teaspoon ground cinnamon (Or a half-inch piece of stick, muddled in—up to you, I bounce between both.)
- Pinch of ground cloves (You can skip if you’re not a fan. My cousin always does.)
- Small pinch ground cayenne (Optional, but don’t overdo it or everyone will be sweating.)
- Salt or cinnamon sugar for the rim (Or nothing; I’ve run out before and nobody stormed off.)
- Orange and lime wedges for garnish (Bonus points if you cut them into little stars—totally not necessary, but cute!)
How I Make It (And Where I Inevitably Taste Test)
- Rim your glass with lime and dip into salt or cinnamon sugar (sometimes I use both and it looks like a snow day got out of hand).
- In a shaker, toss in the tequila, triple sec, lime and orange juices, simple syrup, cinnamon, cloves, and cayenne. (Here’s where I always sneak a tiny taste—just to check the spice. Ten out of ten would recommend.)
- Add plenty of ice. Give it a proper shake—like, imagine you’re mixing up holiday magic—or just enough that your hands get cold and you start to regret not wearing gloves.
- Strain into your glass over fresh ice. (Don’t worry if there’s a bit of sediment, that’s just flavor.)
- Pop in your garnish (or not—sometimes the oranges never make it past the counter because people eat them first).
Stuff I’ve Learned (AKA Things To Save You From My Goofy Mistakes)
- If your shaker leaks, just throw a kitchen towel over it—learned that one the sticky way.
- More than 1/8 teaspoon of cayenne is probably too much (unless your crowd REALLY loves spice; I once did 1/4 and it was… memorable).
- Don’t stress if the cinnamon clumps a bit; it settles after a minute or two. Plus, tastes the same—promise.
- On second thought, skipping the salt rim isn’t a crime, but it does make it pop. I think it’s worth it.
Stuff I’ve Played With (And Some Things I’d Probably Skip)
- I swapped in mezcal once—pretty smoky, maybe even too much for my lot, but hey, you might like it?
- Did a version with blood orange juice; gorgeous color, but maybe too sweet unless you dial the syrup way back.
- Tried making a frozen batch in the blender. Not bad, but the spices get lost. Not quite the same vibe—wouldn’t repeat for a crowd.
- Skipped the cloves a few times; honestly, I barely noticed. But the cinnamon, don’t leave that out!
What You Need (And What To Do If You Don’t Have It)
- Shaker (Or, honestly, any jar with a tight lid—just don’t use the one with the salsa label still on it… been there.)
- Citrus juicer (But you can just squeeze with your hands and fish out the seeds if you’re tough.)
- Big spoon, for stirring in a jam, more than anything.
How Long It Lasts (Though Mine Rarely Does)
Technically, you can premix it (no ice!) and keep it in the fridge for a day or two, but in my house, it’s lucky to survive till dinner. The flavors meld a little if you wait, which I think’s even better. If leftovers happen, pour over fresh ice and garnish again. Or just drink it over the sink with a smile—no judgment.
How I Like To Serve It (Or, What Makes It Festive For Me)
I usually set out a tray with tangerine slices, fancy napkins, and at least one failed Christmas ornament for a laugh (not edible, promise). My sister dunks a sprig of rosemary for the Instagram crowd—which does look pretty sharp. We sometimes have it with spiced nuts or these sugar & spice candied nuts I love. Try it with a big bowl of salty chips—that’s a pro tip, actually.
Lessons I’ve Learned (Because I’ve Definitely Messed Up)
- I once tried using pre-ground supermarket spices left from last Easter—should’ve just popped open a fresh jar. Makes a world of difference.
- Rushing the shake means the flavors don’t blend—seriously, wait till the shaker feels icy. It’s worth it, trust me. (I’ve had bland batches—live and learn!)
- Don’t try to eyeball the triple sec after a practice round. Measure, every time; I learned that the silly way.
FAQ, Real Questions I’ve Had From Friends (& The Occasional Random Guest)
- Can I make this alcohol-free? Yep, just swap tequila for sparkling water and maybe add a splash of orange juice. It’s honestly still tasty—I’d even serve it for brunch.
- What if I hate cloves/cinnamon? No worries—just leave them out. The citrus does all the heavy lifting flavor-wise. (But maybe don’t tell the spice lovers, ha!)
- Do I have to rim the glass? Nope! Sometimes I don’t, and it’s still grand. But the salt does make things pop.
- Can I make a pitcher for a party? For sure. Just multiply everything by however many folks you’ve got. I sometimes taste as I go since the spice can sneak up on you.
- What’s your favorite tequila? I usually grab Espolon if it’s there or go with whatever’s on sale. Honestly, nobody’s ever noticed a difference after round two.
- Any recommendations for good shaker sets? I picked up this stainless set a while back. But you can totally use a jar, promise. Not sponsored—just like it.
Quick side note: If you’re looking for more festive cocktail inspo, Bon Appétit has a great guide (though I think mine’s simpler). And don’t worry if you drop an orange slice in your lap—happens to the best of us.
Ingredients
- 2 cups cranberry juice
- 1/2 cup fresh lime juice
- 1/2 cup orange liqueur (such as Cointreau)
- 3/4 cup tequila
- 1/4 cup simple syrup
- 1/2 teaspoon ground cinnamon
- 4 whole cloves
- Ice cubes
- Cranberries, lime slices, and cinnamon sticks for garnish
Instructions
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1In a small saucepan, combine the cranberry juice, ground cinnamon, and whole cloves. Heat over low heat for 3–5 minutes, stirring occasionally. Remove from heat and allow to cool. Strain to remove the cloves.
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2In a large cocktail shaker, combine the spiced cranberry juice, lime juice, orange liqueur, tequila, and simple syrup.
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3Fill the shaker with ice, cover, and shake vigorously for 15–20 seconds.
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4Strain the margarita into four ice-filled glasses.
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5Garnish each glass with cranberries, lime slices, and cinnamon sticks. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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