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Comin' Down the Chimney Mezcal Margarita | Cointreau | Taste and Tipple

Comin' Down the Chimney Margarita

A simple tea infusion on your favourite mezcal brings unexpected depth to this margarita. Cointreau adds a bright orange note and subtle sweetness to complement two types of citrus and a splash of gingerbread syrup.

Course Drinks
Cuisine Mexican
Keyword Cointreau, Comin' Down the Chimney Margarita, Margarita, Mezcal
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • oz Cinnamon-Rooibos-Chai-infused mezcal
  • ½ oz Cointreau
  • ½ oz grapefruit juice
  • ¼ oz lemon juice
  • ¼ oz gingerbread syrup
  • 2 dashes orange bitters
  • Garnish: smoked cinnamon stick

Gingerbread Syrup

  • 1 cup demerara sugar
  • 1 cup water
  • 2 tbsp molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add one cinnamon rooibos chai tea bag to 4 oz of mezcal and let steep for one hour. Remove tea bag. Store in the fridge until ready to use.
  2. Add ingredients to a shaker with ice. Shake until well-chilled.
  3. Strain into a double rocks glass over one large ice cube.
  4. Light one end of a cinnamon stick on fire, blow out the flame. Place on the edge of the glass for garnish.

Gingerbread Syrup

  1. In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Cool to room temperature.
  4. Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.