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 Time5minutes
Cook Time20minutes
Total Time25minutes
Servings1drink
AuthorYvonne Langen
Ingredients
1½ozCinnamon-Rooibos-Chai-infused mezcal
½ozCointreau
½ozgrapefruit juice
¼ozlemon juice
¼ozgingerbread syrup
2dashes orange bitters
Garnish: smoked cinnamon stick
Gingerbread Syrup
1cupdemerara sugar
1cupwater
2tbspmolasses
2tbspfresh gingerthinly sliced
1tspwhole allspice berries
1tspwhole black peppercorns
5whole cloves
1cinnamon stick
Instructions
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.
Add ingredients to a shaker with ice. Shake until well-chilled.
Strain into a double rocks glass over one large ice cube.
Light one end of a cinnamon stick on fire, blow out the flame. Place on the edge of the glass for garnish.
Gingerbread Syrup
In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
Cool to room temperature.
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.