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Winter Margarita

Warm up the holiday season with a Winter Margarita, a cozy twist on the classic. Featuring reposado tequila, honey, and a hint of cinnamon, this cocktail brings together citrusy blood orange and a touch of vanilla for a rich, flavorful experience perfect for winter gatherings.

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Winter Margarita

Winter Margarita

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Blood Orange Juice, Christmas cocktails, christmas tequila cocktails, honey, reposado tequila, reposado tequila cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Fill a cocktail shaker with ice and add the tequila, honey, lime juice, blood orange juice, vanilla, and a pinch of cinnamon.
  • Shake vigorously until the outside of the shaker is frosted and the mixture is well chilled.
  • Strain the cocktail into a rocks glass filled with fresh ice.
  • Serve immediately and enjoy the warm, citrusy flavors of this winter-inspired margarita.

Notes

Pro Tips

  • To help the honey mix smoothly, warm it slightly or stir it with the citrus juices before adding it to the shaker.
  • Rim the glass with a blend of cinnamon and sugar for extra holiday flavor.
  • If blood oranges aren’t available, substitute with regular orange juice and a splash of pomegranate juice for color and depth.
See also  The Baja Blast
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Winter Margarita combines the richness of honey and vanilla with bright citrus flavors, creating a balanced drink with a hint of cinnamon warmth. The reposado tequila adds a smooth, aged depth, making each sip feel cozy and festive—perfect for winter sipping by the fire

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.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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