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Honey Elderflower Margarita

The Elderflower Honey Margarita offers a unique floral twist on the traditional margarita. With tequila as the base, this cocktail is sweetened with honey and enhanced by the aromatic notes of elderflower liqueur. A salted rim and a fresh orange garnish add the perfect finishing touch for an elevated yet refreshing drink.

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Honey Elderflower Margarita

Honey Elderflower Margarita

Prep Time: 4 minutes
5 from 1 vote
Course: Drinks
Cuisine: American
Keyword: Christmas, Christmas cocktails, Christmas drinks, christmas tequila cocktails, easy christmas cocktails, Elderflower, elderflower cocktails, honey, honey cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 Tequila
  • 1 oz elderflower liqueur
  • 1 oz orange liqueur
  • 0.5 oz lime juice
  • 0.75 oz honey
  • Salt and honey for rimming
  • Orange slice for garnish

Instructions

  • Rim your glass with honey, then dip it into the salt to coat.
  • Combine tequila, orange liqueur, elderflower liqueur, lime juice, and honey in a cocktail shaker.
  • Shake vigorously.
  • Pour over ice in the prepared glass.
  • Garnish with orange slice. Enjoy!

Notes

Pro Tips
  • Use freshly squeezed lime juice for a brighter, more authentic flavor.
  • Warm the honey slightly if needed to ensure it mixes easily with the other ingredients.
  • To intensify the floral notes, add a few drops of elderflower bitters if available.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This Elderflower Honey Margarita is a delightful balance of bright citrus, smooth tequila, and subtle floral sweetness. The honey adds warmth and depth, while the salted rim provides a savory contrast. The orange garnish ties everything together, making it a sophisticated yet approachable cocktail.

See also  Cherry Almond Snow Cocktail
Honey Elderflower Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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