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Winter Tequila Sunset

The Winter Tequila Sunset is a bright and festive drink that combines tequila, Aperol, and fresh citrus juices for a refreshing and tangy holiday treat. With a hint of sweetness from sugar syrup and a beautiful garnish of pomegranate arils and rosemary, it’s a delightful addition to any winter gathering.

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Winter Tequila Sunset

Winter Tequila Sunset

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Aperol, aperol cocktails, Christmas, Christmas cocktails, christmas rum cocktails, Lemon Juice, lemon juice cocktails, orange juice,
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz tequila
  • 0.25 oz Aperol
  • 1.5 oz orange juice
  • 0.75 oz lemon juice
  • 0.25 oz sugar syrup
  • Pomegranate arils for garnish
  • Rosemary sprig for garnish

Instructions

  • Add the tequila, Aperol, orange juice, lemon juice, and sugar syrup to a cocktail shaker filled with ice.
  • Shake vigorously until well-chilled.
  • Strain the mixture into a glass filled with fresh ice.
  • Garnish with a sprinkle of pomegranate arils and a fresh rosemary sprig for a festive touch.
  • Serve immediately and enjoy this citrusy holiday cocktail.

Notes

Pro Tips
  • For a slightly sweeter drink, increase the sugar syrup to 0.5 oz.
  • Chill the glass in advance for an extra refreshing experience.
  • Lightly press the rosemary sprig before garnishing to release its natural aroma.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Winter Tequila Sunset is a bright, refreshing blend of tequila’s botanical notes with the zesty flavors of orange and lemon. Aperol adds a hint of bitterness, balancing the sweetness and enhancing the citrus profile. The rosemary and pomegranate garnish provide a festive, aromatic touch, perfect for holiday gatherings.

See also  Spring Bourbon Tonic
Winter Tequila Sunset
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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