Gingerbread Margarita

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This winter margarita has a warm, cozy, cake-spice panache that wouldn't be out of place at a holiday party. The spiced syrup is key: It intensifies the orange flavors of the cocktail while adding a seasonal spice hit that brings much-needed warmth during the winter months. 

Gingerbread Margarita
Photo: Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Audrey Davis
Active Time:
5 mins
Total Time:
5 mins
Servings:
1

Ingredients

  • ¼ cup (2 ounces) añejo tequila

  • 1 ½ tablespoons fresh lime juice (3/4 ounce)

  • 1 ½ tablespoons Spiced Orange Syrup (3/4 ounce) (see Note)

  • ½ ounce orange liqueur (such as Gran Gala)

  • Orange peel twist

  • Cinnamon stick

Directions

  1. Fill a mixing glass halfway with ice. Add añejo tequila, lime juice, spiced orange syrup, and orange liqueur; stir until chilled, about 20 seconds. Strain tequila mixture into a coupe glass. Wrap orange peel twist around cinnamon stick, and lay across coupe glass to garnish.

Spiced Orange Syrup

TOTAL 15 MIN, PLUS 12 HR MACERATION; MAKES ABOUT 1 2/3 CUPS

Layers of oranges and sugar spiced with cloves, cinnamon, allspice, and nutmeg macerate to yield this versatile syrup.

Stir together 1 1/2 cups sugar, 1/4 tsp. each ground cloves, ground cinnamon, ground all-spice, and ground nutmeg in a medium bowl. Layer 3 cups of 1/4-inch thick slices of navel orange (from about 2 large oranges) and sugar-spice mixture in a large lidded container. Seal; let stand at room temperature 12 hours. During final hour, shake vigorously every 15 minutes until sugar is mostly dissolved. Pour through a fine wire-mesh strainer into a 2-cup glass jar. Press oranges with back of spoon; discard solids. Stir until sugar is dissolved. Stir in simple syrup. Cover and refrigerate up to 2 weeks. —DAVID MARZORATI JR., BALDAMAR, ROSEVILLE, MINNESOTA

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