Santa-Quila

Winter cocktails have a way of surprising you in the best possible way, and this Santa Quíla is one of them. I first tasted a version of it at a holiday party where someone brought a small batch of homemade cacao infused tequila, and I remember being blown away by how smooth and rich it was. The infusion added warmth and depth, and it felt like the kind of drink that belongs beside a glowing tree or a crackling fireplace.

This cocktail is worth trying because it blends earthy, nutty, and lightly sweet flavors in a way that feels perfect for winter gatherings. The reposado tequila brings mature character, the cacao nibs give a soft chocolate aroma, and the maple syrup lays down a hint of sweetness without overpowering the drink. If you enjoy Christmas cocktails that lean into cozy flavors while still feeling refined, this one is an excellent fit. Inspired by BudEtheElfsBar.

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Why You’ll Love This

Santa Quíla captures everything people love about winter cocktails. It is warming without being heavy, aromatic without being overwhelming, and balanced enough to sip slowly.

The infusion step gives it a personal touch while still staying approachable for home bartenders. Once you taste the way the cacao and tequila work together, you may start infusing spirits more often.

Here are a few reasons this cocktail stands out:

• The cacao infusion creates a smooth chocolate aroma that feels perfect for holiday gatherings
• It uses simple ingredients that combine to create a complex flavor
• A great winter cocktail for people who want something rich but not sweet
• Easy to batch once the tequila is infused
• Offers a unique twist that will impress guests at Christmas parties
• Finishes with bright citrus from the orange peel garnish

All of these elements make Santa Quíla feel special without requiring expert level skills. It is a great drink to serve when you want something memorable.

Ingredients

This winter cocktail uses a short ingredient list, but each item plays an important role. The tequila sets the foundation, the cacao nibs add depth, and the sherry boosts the nutty profile.

Maple syrup ties everything together with gentle sweetness, while the bitters and orange peel finish the drink with warm aromatics.

You will need:

• 2 oz cacao nib -infused reposado tequila
• 0.75 oz sherry
• 0.5 oz maple syrup
• 2 dashes black walnut bitters
• orange peel for garnish

The reposado tequila works well because it already carries natural vanilla and oak notes that pair beautifully with cacao. Sherry adds a nutty and slightly dry element that balances the maple syrup.

The black walnut bitters enhance the earthiness and give the drink a smooth winter character. The orange peel brightens the overall flavor with just enough citrus oil.

Suggested Liquor Brands and Substitutions

Choosing the right tequila will make a big difference in how this cocktail tastes. Reposado tequila is ideal because it has mellowed in barrels long enough to pick up rich and rounded notes. The sherry you choose can also change the drink’s character, so it helps to understand the options.

Here are a few recommended picks:

• Espolòn Reposado for a smooth, easy to infuse tequila
• Cazadores Reposado if you enjoy stronger oak and spice notes
• El Tesoro Reposado for a higher end tequila with deep character
• Dry sherry like Fino for a lighter nuttiness
• Amontillado sherry if you want richer, more caramelized notes
• Brown sugar syrup as a substitute for maple syrup if needed

These choices give you flexibility depending on your taste and budget. The important thing is choosing a tequila you enjoy since it is the main flavor in the drink.

Equipment and Glassware

You do not need sophisticated tools to make Santa Quíla, but having the right basics helps keep the process smooth. This cocktail is stirred rather than shaken, so you will want a mixing glass or another sturdy container that can hold ice. A rocks glass is ideal for serving because the drink is meant to be enjoyed slowly over a large ice cube.

Helpful tools include:

• Mixing glass
• Bar spoon
• Strainer
• Rocks glass
• Peeler for the orange garnish
• A sealed jar for infusing the tequila

A large ice cube works best because it melts slowly and keeps the drink chilled without watering it down too quickly.

How to Make It

Making Santa Quíla involves two parts. The first part is the cacao infusion, which does most of the flavor work for you. The second part is assembling the cocktail, which comes together quickly once the tequila is ready. The infusion may take a little patience, but the final drink is absolutely worth it.

Follow these steps:

1. Infuse the tequila. Combine 1 cup of reposado tequila with 2 tablespoons of cacao nibs in a sealed container. Let it rest for 24 to 48 hours, shaking occasionally to help the flavors blend. Strain before using.
2. Combine the infused tequila, sherry, maple syrup, and black walnut bitters in a mixing glass, letting the ingredients settle.
3. Add ice and stir until the mixture is well chilled, about 20 to 30 seconds.
4. Strain into a rocks glass over a large ice cube, allowing the drink to stay cold and smooth.
5. Express the oils of an orange peel over the glass, then drop the peel in for added aroma and citrus brightness.

You can adjust the sweetness by adding slightly more maple syrup if you prefer a richer flavor.

Pro Tips

These tips help bring out the best in your winter cocktail and make the infusion process easier. Small adjustments can create noticeable improvements in aroma, flavor balance, and presentation. Whether you are making a single drink or preparing a batch for a gathering, these ideas will help elevate the final result.

Try these suggestions:

• Use high quality cacao nibs for a cleaner infusion
• Taste the tequila after 24 hours to decide whether you want a stronger cacao flavor
• Use a large ice cube to slow dilution and keep the drink silky
• Warm the orange peel slightly between your fingers to release more oils
• Choose a richer sherry if you want a deeper nutty note
• Stir gently but long enough to chill without over diluting
• Store leftover infused tequila in a sealed bottle for easy future cocktails

Feel free to experiment with different infusion times or syrup amounts to find your ideal balance.

Variations

Santa Quíla is easy to personalize, and small ingredient changes can create entirely different versions. Whether you prefer something sweeter, smokier, or even non alcoholic, there is room to adjust the recipe to suit your style. These variations also work well for holiday gatherings where guests may have different preferences.

Here are a few variations to try:

• Swap reposado tequila for mezcal for a smoky winter twist
• Use honey syrup instead of maple syrup for floral sweetness
• Add a dash of chocolate bitters for extra depth
• Make a non alcoholic version with cacao infused non alcoholic tequila alternatives
• Replace sherry with amaro for a more herbal profile

Each variation brings a new character to the drink while keeping the original spirit of Santa Quíla.

When to Serve and Pairings

This cocktail works beautifully at winter gatherings, Christmas celebrations, and quiet evenings when you want something rich to sip. It pairs well with snacks and desserts that match its nutty and chocolate like notes. The subtle sweetness also makes it a great after dinner drink.

Here are some pairing ideas:

• Dark chocolate truffles
• Candied nuts
• A cheese board with aged cheddar or gouda
• Shortbread cookies
• Spiced holiday cakes

If you want other winter cocktails to serve alongside Santa Quíla, try pairing it with recipes like a Maple Old Fashioned, a Mezcal Manhattan, or a Chocolate Espresso Martini.

Storage and Serving Notes

The infused tequila stores well, making this cocktail easy to prepare ahead of time. You can keep the infused spirit in a sealed jar for several weeks. Once the cocktail is mixed, it is best enjoyed fresh, since the citrus oils are most aromatic right after the peel is expressed. If you are batching for a party, mix the liquid ingredients ahead but stir with ice only when ready to serve.

Leftover infused tequila can also be used in other cocktails or sipped on its own over ice.

FAQs

Here are some common questions about making Santa Quíla and preparing infused tequila at home.

Can I infuse the tequila longer than 48 hours?
You can, but the cacao flavor may become too strong or slightly bitter, so tasting along the way is important.

What type of sherry works best?
Dry sherry gives balance, while Amontillado adds richer, caramel like notes. Both work well depending on your preference.

Can I skip the bitters?
The drink will still taste good, but the black walnut bitters add depth and help tie the flavors together.

Do I have to use a large ice cube?
Regular ice works, but a large cube melts more slowly and keeps the drink smoother.

Can I use chocolate syrup instead of cacao nibs?
It is not recommended because syrup will make the drink too sweet and change the texture.

More Cocktails to Try

If you enjoy winter cocktails with warm flavors and rich aromatics, here are a few more recipes that pair well with the Santa Quíla. Each one brings something special to holiday gatherings and cozy winter nights.

• Maple Old Fashioned: A warm and slightly sweet classic made perfect for cold evenings.
• Chocolate Espresso Martini: A bold cocktail with deep coffee and chocolate notes.
• Mistletoe Manhattan: A smoky take on a classic Manhattan with winter appeal.
• Orange Bourbon Sour: A smooth drink with gentle sweetness and bright citrus.
• Winter’s Bitter Negroni: A winter inspired twist on the traditional Negroni.