Spiced Christmas Margarita Recipe

I just made a Spiced Christmas Margarita that makes Yummy Tequila Drinks look basic and arrives rimmed in cinnamon sugar with a rosemary sprig to shut down small talk.

I’m obsessed with this Spiced Christmas Margarita. It hits the holiday sweet spot every time, tart pomegranate juice and smoky reposado tequila acting like they were meant for each other.

I love that subtle spice in the background and the way the rim makes it feel like a holiday without trying too hard. And it’s not just pretty, it’s one of my go-to Christmas Cocktails Margarita picks when I want Yummy Tequila Drinks that actually taste like something.

Messy, festive, bold. A drink I want to sip, not just photograph.

I bring it out whenever guests ask for a cocktail.

Ingredients

• Reposado tequila: warm, mellow backbone that keeps it festive and a little rustic.
• Cointreau or triple sec: bright orange lift, makes the drink feel sunny and sharp.
• Pomegranate juice: tart, jewel-red zing that keeps it lively and holiday-ready.
• Fresh lime juice: snappy acidity, it wakes up the whole cocktail.
• Fresh orange juice: rounds edges with sweet citrus, adds juiciness.
• Simple or cinnamon syrup: sweet binder, cinnamon syrup makes it cozy and spiced.
• Ground cinnamon: warm dusting inside, gives that holiday spice note.
• Ground or fresh ginger: little peppery kick, keeps it from being cloying.
• Cinnamon sugar rim: crunchy, sweet-salty first sip that’s totally Instagrammable.
• Coarse salt (optional): tiny savory pop, helps balance the sweetness.
• Pomegranate arils: jewel-like crunch, bright bursts of fresh juice.
• Rosemary sprig: piney aroma, smells like a Christmas tree in a glass.
• Cinnamon stick (optional): cute stirrer, adds slow-release cinnamon scent.
• Ice: chills and slightly dilutes for smoother, drinkable balance.

Ingredient Quantities

• 2 oz reposado tequila
• 1 oz Cointreau or triple sec
• 2 oz pomegranate juice, unsweetened
• 3/4 oz fresh lime juice
• 1/2 oz fresh orange juice
• 1/2 oz simple syrup or cinnamon syrup
• 1/4 tsp ground cinnamon (plus more for rim)
• 1/8 tsp ground ginger or 1/2 tsp grated fresh ginger
• 1 tbsp granulated sugar + 1/2 tsp ground cinnamon for the cinnamon sugar rim
• small pinch coarse salt for rim, optional
• pomegranate arils for garnish, about 1 tbsp
• 1 fresh rosemary sprig for garnish
• 1 cinnamon stick for garnish, optional
• ice

How to Make this

1. Make the cinnamon sugar rim: mix 1 tbsp granulated sugar with 1/2 tsp ground cinnamon on a small plate; rub rim of your glass with a lime wedge, dip rim into the cinnamon sugar (add a small pinch of coarse salt to the sugar if you want a sweet-salty kick).

2. If using cinnamon syrup instead of simple syrup, stir equal parts sugar and water with a pinch of ground cinnamon over low heat until dissolved, cool before using.

3. In a shaker add 2 oz reposado tequila, 1 oz Cointreau or triple sec, 2 oz unsweetened pomegranate juice, 3/4 oz fresh lime juice, 1/2 oz fresh orange juice, 1/2 oz simple syrup or cinnamon syrup, 1/4 tsp ground cinnamon, and 1/8 tsp ground ginger or 1/2 tsp grated fresh ginger.

4. Add a good handful of ice to the shaker, close it, and shake hard for about 12 to 15 seconds until the outside of the shaker feels very cold.

5. Taste quickly and adjust sweetness or spice if needed – add a little more syrup if too tart or a pinch more cinnamon if you want it warmer.

6. Fill your rimmed glass with fresh ice if you like it chilled and not diluted, or leave it neat; double strain the cocktail into the glass to catch ginger bits and any cinnamon clumps.

7. Scatter about 1 tbsp pomegranate arils on top for color and a little pop of juice when bitten.

8. Garnish with a fresh rosemary sprig tucked into the glass and, if using, a cinnamon stick for extra aroma and looks.

9. Serve immediately, tell your guests to stir gently with the cinnamon stick before drinking so the spices wake up, and enjoy the cozy, festive flavors.

Equipment Needed

1. Cocktail shaker (Boston or cobbler) — for mixing and chilling the drink
2. Jigger or measuring spoons — 2 oz, 1 oz, 1/2 oz measurements matter
3. Small plate — to mix the cinnamon sugar for the rim
4. Citrus juicer or hand reamer — to get fresh lime and orange juice
5. Small saucepan — if you make cinnamon syrup instead of simple syrup
6. Fine mesh strainer and a Hawthorne or julep strainer — double-strain to catch ginger bits
7. Microplane or small grater — for fresh ginger (if using) or extra cinnamon dusting
8. Paring knife and cutting board — to cut lime wedges and prepare rosemary/cinnamon stick
9. Rocks glass or coupe and ice scoop or tongs — for serving and adding clean ice

FAQ

Spiced Christmas Margarita Recipe Substitutions and Variations

• Reposado tequila: swap for blanco tequila for a brighter, cleaner taste, or use mezcal if you want a smoky note (start small, it robs the drink if too strong).
• Cointreau or triple sec: sub with Grand Marnier for a richer orange and brandy warmth, or use orange curaçao or 1/2 oz fresh orange juice plus 1/2 oz simple syrup if you’re out of liqueurs.
• Pomegranate juice: replace with unsweetened cranberry juice or tart cherry juice for similar tartness, or dilute pomegranate molasses 1:3 with water for a deeper flavor.
• Simple syrup or cinnamon syrup: try maple syrup or agave nectar instead, or stir in a little honey (use less, honey is sweeter), and taste as you go.

Pro Tips

1. Chill everything first, like the glass and the shaker, because cold stuff makes the drink taste sharper and you wont water it down as fast when you shake. If you forget to chill the glass, at least pop the shaker in the freezer for 5 mins before you pour.

2. Toast the ground cinnamon lightly in a dry pan for 20 to 30 seconds until it smells nutty, then let it cool before adding to the shaker. It wakes up the spice without making it taste powdery, but dont burn it or it gets bitter.

3. If you use fresh grated ginger, squeeze the grated bits in a small fine mesh cloth or cheesecloth to extract the juice, then add that juice instead of the solids. Gives you the bright ginger punch without gritty bits that clog the double strainer.

4. Make the cinnamon syrup ahead and keep some in the fridge, it stores fine for a week. Also taste as you go, because pomegranate juice and tequila batches vary a lot; add syrup in small increments so you dont over sweeten it.