I’m thrilled to share my Spiced Pomegranate Margarita, made with tequila, pomegranate juice, fresh citrus, and aromatic cinnamon and ginger, finished with a cinnamon-sugar rim and a rosemary sprig to add seasonal flair to your holiday menu.

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I first tried a Spiced Pomegranate Margarita at a tiny holiday pop up and I still can’t get that first sip out of my head. I love how tequila and pomegranate juice make something that reads like a Festive Margarita but sneaks in a little heat and mischief.

It looks like a showstopper and sometimes people even call it a Cranberry Tequila Christmas Cocktail on the menu, which cracks me up. I won’t say it’s subtle.

It starts conversations, breaks the usual drink routine, and once you serve it your guests won’t stop asking where you found it.

Ingredients

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Tequila: Clean agave flavor, gives the kick; low carbs, no fiber, a little warming alcohol.
Pomegranate juice: Tart and fruity, add ruby color, some vitamin C and antioxidants, not heavy on sugar.
Lime juice: Bright sour punch, high in vitamin C, balances sweetness, makes the drink lively.
Orange liqueur: Sweet orange notes, add body and depth, contains sugar and alcohol so sweetens.
Cinnamon in syrup: Warm spice, boosts aroma and festive vibes, adds sweetness and subtle tannins.
Ginger in syrup: Spicy, slightly sharp heat, help digestion for some, brightens the cocktail flavor.
Garnishes: Pomegranate seeds add crunch and color, rosemary smells piney, lime gives fresh zing.

Ingredient Quantities

2 oz tequila (blanco or reposado)

1 oz pomegranate juice, preferably unsweetened

3/4 oz fresh lime juice (about 1 lime)

1/2 oz orange liqueur (Cointreau or triple sec)

1/2 oz cinnamon-ginger simple syrup

1/2 cup granulated sugar (for syrup and rim)

1/2 cup water (for syrup)

2 cinnamon sticks (some for syrup, extra for garnish)

1 inch fresh ginger, sliced (for syrup)

1 tsp ground cinnamon (for rim mix)

pinch kosher salt or flaky sea salt, optional

ice (enough to shake and serve)

pomegranate seeds for garnish (about 1 tbsp)

rosemary sprigs for garnish (1 per glass)

lime wheels or wedges for garnish (1-2 per glass)

How to Make this

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1. Measure and reserve 2 tablespoons of the 1/2 cup granulated sugar for the rim, then put the rest (about 6 tbsp) in a small saucepan with 1/2 cup water, 1 cinnamon stick and the sliced 1 inch ginger.

2. Bring to a gentle simmer, stirring until the sugar dissolves, simmer 2 to 3 minutes then remove from heat and let steep 20 to 30 minutes for max flavor; strain out cinnamon and ginger, cool, that is your cinnamon-ginger simple syrup.

3. In a shallow bowl mix the reserved granulated sugar with 1 tsp ground cinnamon and a pinch of kosher or flaky sea salt if you like a salty contrast.

4. Rub a lime wedge around the rim of your glass, then dip the rim into the cinnamon-sugar to coat; set glass aside and add fresh ice.

5. In a cocktail shaker add 2 oz tequila (blanco or reposado), 1 oz pomegranate juice, 3/4 oz fresh lime juice, 1/2 oz orange liqueur, 1/2 oz of the cooled cinnamon-ginger syrup and a small pinch of salt if using.

6. Fill the shaker with ice, close and shake hard for 12 to 18 seconds until well chilled and slightly frosty on the outside.

7. Strain into the prepared glass over fresh ice; use a fine strainer if you want to catch any pulp or tiny ice chips.

8. Garnish with a few pomegranate seeds, a sprig of rosemary (give it a quick clap to wake up the oils), a cinnamon stick and a lime wheel or wedge.

9. Taste and adjust: add a splash more syrup if you want sweeter or a squeeze more lime for brightness. Store leftover syrup refrigerated up to 2 weeks. Enjoy.

Equipment Needed

1. small saucepan for the cinnamon-ginger syrup
2. measuring jigger plus measuring spoons or a small measuring cup (for the oz and tsp)
3. citrus juicer or hand reamer to get fresh lime juice
4. shallow bowl to mix the cinnamon-sugar for the rim
5. cocktail shaker (Boston or cobbler) to shake with ice
6. hawthorne or built-in shaker strainer and a fine mesh strainer to catch pulp and tiny ice chips
7. long bar spoon or regular spoon for stirring and tasting
8. sharp knife and cutting board for slicing ginger, limes and garnishes
9. rocks glass or serving glass, plus ice tongs or a scoop

FAQ

Q: How do I make the cinnamon-ginger simple syrup? A: Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with 1 cinnamon stick and 1 inch sliced ginger, bring to a gentle simmer until sugar dissolves, simmer 5-10 minutes for flavor, cool and strain. Store in fridge up to 2 weeks.

Q: Can I make this cocktail nonalcoholic? A: Yes, swap the tequila for a nonalcoholic spirit or extra sparkling water and replace the orange liqueur with 1/2 oz fresh orange juice plus a tiny splash of orange extract or a little extra simple syrup; you’ll still get the tart pomegranate and lime notes.

Q: What tequila should I use? A: Blanco gives a bright, clean agave flavor, reposado adds warm, subtle oak notes; avoid super aged añejos here because they can overpower the spices. Mid-range quality is best, you dont need top shelf for cocktails.

Q: How do I get the sugar-cinnamon rim to stick and not flake off? A: Rub a lime wedge around the glass rim, then press the rim into a shallow plate of granulated sugar mixed with 1 tsp ground cinnamon and a tiny pinch of salt if you like. Chill the glass briefly so the rim sets, and avoid overloading with wet garnish.

Q: Can I make the margarita ahead of time? A: You can make the syrup up to 2 weeks ahead and mix the margarita base (tequila, pomegranate, lime, orange, syrup) and refrigerate up to 24 hours, but shake with ice right before serving for best texture and dilution.

Q: How do I adjust sweetness or tartness? A: Taste and tweak; add more lime if it’s too sweet, add a splash more pomegranate or 1/4 oz more cinnamon-ginger syrup if it’s too tart. A tiny pinch of salt will also help balance flavors.

Spiced Christmas Margarita Recipe Substitutions and Variations

Tequila (blanco or reposado): Swap for mezcal if you want a smoky, festive edge, or use a non‑alc agave spirit like Ritual Zero Proof Agave for a sober mocktail, it keeps the agave notes without the booze.
Pomegranate juice (unsweetened): Use tart cranberry juice or unsweetened tart cherry juice for similar color and punch, or dilute pomegranate molasses 1 part molasses to 2 parts water for a deeper, sweeter hit but use less cause it’s concentrated.
Orange liqueur (Cointreau or triple sec): Replace with Grand Marnier for a richer orange plus brandy tone, or if you want lower proof just use 1/2 oz fresh orange juice plus 1/4 oz simple syrup, it wont be as boozy but still bright.
Cinnamon‑ginger simple syrup: Make a quick honey‑ginger syrup (equal parts honey and hot water steeped with cinnamon stick and sliced ginger) for warmer flavor, or grab store bought ginger syrup and stir in a pinch of ground cinnamon if you’re short on time.

Pro Tips

– Make the syrup the night before and let it cool fully so the flavors settle, you’ll get a cleaner, rounder ginger-cinnamon note. Press the ginger with the back of a spoon while it steeps for more zing, then strain carefully so the syrup stays clear.

– Taste as you go, dont just follow the script. A tiny pinch of salt will make the pomegranate pop, and if your tequila is oaky or aged you may want less syrup or a squeeze more lime to keep it bright.

– Chill the glass and the ingredients ahead of time so the sugar rim stays crunchy longer, and clap the rosemary between your hands right before dropping it in to wake up the oils. If you want the rim thicker, roll the glass twice, but tap off excess so it doesnt all fall in the drink.

– Use lots of ice when shaking for a quick cold chill, then strain over one big cube in the glass to slow dilution. Double-straining helps keep pulp and tiny shards out, for a cleaner sip every time.

Spiced Christmas Margarita Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. small saucepan for the cinnamon-ginger syrup
2. measuring jigger plus measuring spoons or a small measuring cup (for the oz and tsp)
3. citrus juicer or hand reamer to get fresh lime juice
4. shallow bowl to mix the cinnamon-sugar for the rim
5. cocktail shaker (Boston or cobbler) to shake with ice
6. hawthorne or built-in shaker strainer and a fine mesh strainer to catch pulp and tiny ice chips
7. long bar spoon or regular spoon for stirring and tasting
8. sharp knife and cutting board for slicing ginger, limes and garnishes
9. rocks glass or serving glass, plus ice tongs or a scoop

Ingredients

2 oz tequila (blanco or reposado)
1 oz pomegranate juice, preferably unsweetened
3/4 oz fresh lime juice (about 1 lime)
1/2 oz orange liqueur (Cointreau or triple sec)
1/2 oz cinnamon-ginger simple syrup
1/2 cup granulated sugar (for syrup and rim)
1/2 cup water (for syrup)
2 cinnamon sticks (some for syrup, extra for garnish)
1 inch fresh ginger, sliced (for syrup)
1 tsp ground cinnamon (for rim mix)
pinch kosher salt or flaky sea salt, optional
ice (enough to shake and serve)
pomegranate seeds for garnish (about 1 tbsp)
rosemary sprigs for garnish (1 per glass)
lime wheels or wedges for garnish (1-2 per glass)

Directions

Measure and reserve 2 tablespoons of the 1/2 cup granulated sugar for the rim, then put the rest (about 6 tbsp) in a small saucepan with 1/2 cup water, 1 cinnamon stick and the sliced 1 inch ginger.
Bring to a gentle simmer, stirring until the sugar dissolves, simmer 2 to 3 minutes then remove from heat and let steep 20 to 30 minutes for max flavor; strain out cinnamon and ginger, cool, that is your cinnamon-ginger simple syrup.
In a shallow bowl mix the reserved granulated sugar with 1 tsp ground cinnamon and a pinch of kosher or flaky sea salt if you like a salty contrast.
Rub a lime wedge around the rim of your glass, then dip the rim into the cinnamon-sugar to coat; set glass aside and add fresh ice.
In a cocktail shaker add 2 oz tequila (blanco or reposado), 1 oz pomegranate juice, 3/4 oz fresh lime juice, 1/2 oz orange liqueur, 1/2 oz of the cooled cinnamon-ginger syrup and a small pinch of salt if using.
Fill the shaker with ice, close and shake hard for 12 to 18 seconds until well chilled and slightly frosty on the outside.
Strain into the prepared glass over fresh ice; use a fine strainer if you want to catch any pulp or tiny ice chips.
Garnish with a few pomegranate seeds, a sprig of rosemary (give it a quick clap to wake up the oils), a cinnamon stick and a lime wheel or wedge.
Taste and adjust: add a splash more syrup if you want sweeter or a squeeze more lime for brightness. Store leftover syrup refrigerated up to 2 weeks. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.