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White Winter Margarita

The White Winter Margarita brings a seasonal twist to a classic favorite. With the crisp flavor of white cranberry juice, the warmth of rosemary simple syrup, and the bright zest of lime, this elegant cocktail is perfect for cozy holiday gatherings.

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White Winter Margarita

White Winter Margarita

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: blanco tequila, Christmas, Christmas cocktails, christmas tequila cocktails, cointreau, Cointreau Cocktails, Lime Juice, rosemary simple syrup
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz blanco tequila
  • 2 oz white cranberry juice
  • 0.5 oz Cointreau
  • 0.25 oz lime juice
  • 0.25 oz rosemary simple syrup
  • orange wheel and rosemary sprig for garnish
  • Lime juice and sugar for rimming (optional)

Instructions

  • Rim a rocks glass with lime juice, then dip the rim into sugar to create a frosted effect. Fill the glass with ice and set aside.
  • Fill a cocktail shaker with ice.
  • Add the tequila, Cointreau, lime juice, rosemary simple syrup, and white cranberry juice.
  • Shake vigorously to chill and combine the ingredients.
  • Strain the mixture into a prepared glass.
  • Garnish with an orange wheel and a sprig of rosemary for a festive touch. Serve and enjoy!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This White Winter Margarita is a harmonious blend of tart lime, sweet and floral rosemary, and the crisp, refreshing taste of white cranberry juice. The tequila adds warmth, while the rosemary garnish delivers a hint of herbal sophistication, making this cocktail a wintertime delight.

White Winter 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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