I’m sharing my Christmas Mistletoe Margarita, a cranberry margarita riff on Tommy’s made in a pitcher with reposado tequila, fresh lime juice and a spiced cranberry agave syrup, ideal for Christmas Party Drinks.

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I stumbled on this Mistletoe Margarita the first time I wanted something bright and a little sneaky for Christmas parties. I use reposado tequila with a spiced cranberry agave syrup to give it a warm fruity edge, and every sip makes me think of late night carols and messy wrapping paper.

It’s playful, a bit tart and somehow grown up, sitting right between a Christmas Mojito’s herbal lift and a Pomegranate Margarita’s jewel like tang, with a whisper of Gingerbread Cocktails spice. Try it in a pitcher or just for two, you might get hooked fast.

Why I Like this Recipe

* I love how the bright tartness hits first then the warm spice sneaks in, it feels fresh and cozy at the same time
* The flavors are really balanced, not too sweet or flat so I can actually sip it all night without getting bored
* I can scale it up for a crowd with almost no stress, so I bring it to parties and still get to hang out with people
* It looks super festive so guests always compliment it and I get to act like I planned everything perfectly even when I didn’t

Ingredients

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Reposado tequila: Smooth oak notes, adds warmth and booze, not many nutrients, just flavor.
Fresh lime juice: Bright and tart, gives vitamin C and acidity that cuts sweet stuff.
Spiced cranberry agave syrup: Sweet tart mix, cranberries bring antioxidants, syrup makes it cozy.
Fresh cranberries: Bright, slightly bitter, some fiber and antioxidants, pretty garnish that pops.
Agave nectar: Sweetener, mostly sugars, gives a silky mouthfeel and balances tart lime.
Orange zest: Tiny oils add bright citrus aroma, not sweet but smells amazing.
Fresh rosemary sprig garnish: Piney herb aroma, aromatic oils, makes drinks feel festive and herbal.

Ingredient Quantities

Reposado tequila, 12 oz (360 ml) for a pitcher, or 2 oz (60 ml) per cocktail

Fresh lime juice, 8 oz (240 ml) for a pitcher, or 1 oz (30 ml) per cocktail

Spiced cranberry agave syrup, about 1 1/2 cups (360 ml) total, or roughly 3/4 oz (22 ml) per cocktail

Fresh or frozen cranberries, 12 oz (340 g) for the syrup

Agave nectar, 1 cup (240 ml) for the syrup

Water, 1 cup (240 ml) for the syrup

Granulated sugar, 2 tbsp (30 g), optional for body in the syrup

Orange zest, peel of 1 medium orange (no white pith), for the syrup

Cinnamon stick, 1 (for the syrup)

Whole cloves, 3 (for the syrup)

Pinch of kosher salt, for the syrup and to balance the drink

Ice, plenty for shaking, blending or serving

Coarse sugar or kosher salt, for rimming glasses

Fresh cranberries, a handful, for garnish

Fresh rosemary sprigs, a few, for garnish

Lime wheels or wedges, several, for garnish

Optional: Cointreau or orange liqueur, 2 oz (60 ml) for a pitcher or 1/4 oz (7 ml) per cocktail, if you want a brighter orange note

Optional: Club soda or sparkling water, to top drinks if you want a lighter, fizzy margarita

How to Make this

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1. Make the spiced cranberry agave syrup: in a medium saucepan combine 12 oz fresh or frozen cranberries, 1 cup agave nectar, 1 cup water, orange peel from 1 medium orange (no white pith), 1 cinnamon stick, 3 whole cloves, a pinch of kosher salt and the optional 2 tbsp granulated sugar for body.

2. Bring to a simmer over medium heat, smash the berries with a spoon, simmer 8 to 10 minutes until the cranberries burst and the mixture is syrupy, then remove from heat and let steep about 10 minutes.

3. Strain the syrup through a fine mesh sieve into a bowl, press the solids to extract as much liquid as you can, discard the solids and cool. You should end up with roughly 1 1/2 cups 360 ml of spiced cranberry agave syrup; taste and adjust sweetness or salt if needed.

4. Rim glasses: rub a lime wedge around each rim then dip into coarse sugar or kosher salt, set glasses aside.

5. For a pitcher combine 12 oz 360 ml reposado tequila, 8 oz 240 ml fresh lime juice, about 1 1/2 cups 360 ml spiced cranberry agave syrup, a pinch of kosher salt and optional 2 oz 60 ml Cointreau if you want a brighter orange note. For single cocktails use 2 oz tequila, 1 oz lime juice, about 3/4 oz 22 ml syrup and 1/4 oz 7 ml Cointreau.

6. Fill the pitcher or a cocktail shaker with plenty of ice and stir or shake hard for 15 to 30 seconds to chill and dilute a bit. If you prefer a frozen Mistletoe Margarita, add the mixture to a blender with lots of ice and blend to slushy.

7. Taste and tweak: add more syrup if too tart, more lime if too flat, or a tiny extra pinch of salt to balance. If you want a lighter fizzy drink top each glass with a splash of club soda or sparkling water.

8. Strain the cocktail into rimmed glasses over fresh ice or pour the blended slush into the glasses. Garnish each with a handful of fresh cranberries, a rosemary sprig and a lime wheel or wedge.

9. Store any leftover syrup in the fridge up to 2 weeks and warm gently to loosen before using again.

Equipment Needed

1. Medium saucepan for making and steeping the syrup
2. Fine mesh sieve and a bowl for straining (press the solids to get all the syrup)
3. Wooden spoon or sturdy spoon to smash the cranberries while simmering
4. Measuring cups, spoons and a kitchen scale for accurate amounts
5. Citrus juicer or reamer for fresh lime juice
6. Cocktail shaker or large pitcher plus a long spoon for stirring or shaking
7. Blender (optional) if you want a frozen slushy version
8. Glasses, a small shallow plate for rimming with sugar or salt, and ice tongs or scoop

FAQ

Q: How do I make the spiced cranberry agave syrup? A: Combine fresh or frozen cranberries, agave nectar, water, orange zest, a cinnamon stick, 3 cloves and a pinch of kosher salt in a saucepan. Bring to a simmer, crush the berries, cook 10 to 15 minutes till soft, then strain through a fine mesh or cheesecloth, pressing the solids to get all the flavor. Let cool. Yields about 1 1/2 cups. Store in a jar in the fridge up to 10 to 14 days.

Q: Can I swap the reposado tequila for something else? A: Yes. Reposado gives warm, mellow oak notes. Use blanco tequila for a brighter, citrusy drink, or mezcal if you want smoky vibes. If you must, vodka works but it wont taste like a real margarita. I like reposado for holiday flavors though.

Q: What are the per cocktail and pitcher ratios? A: Per cocktail: 2 oz tequila, 1 oz fresh lime juice, about 3/4 oz spiced cranberry syrup, optional 1/4 oz Cointreau and a pinch of salt. For a pitcher: 12 oz tequila, 8 oz lime juice, about 1 1/2 cups syrup and 2 oz Cointreau if using. Stir or shake with ice when serving.

Q: How should I rim and garnish these for a festive look? A: Wet the glass rim with lime then dip in coarse sugar for sweet, or kosher salt if you want classic. Thread fresh cranberries on a rosemary sprig for a quick mistletoe look and freeze them a bit so they stay pretty. Add a lime wheel and you're done.

Q: Can I make this ahead of time or scale it up for a party? A: Definitely. Make the syrup days ahead and refrigerate. You can mix the pitcher up to a day before and keep it chilled, but wait to add ice, soda or fresh garnishes until serving. For a big crowd double or triple the pitcher proportions, taste and adjust before serving.

Q: It's too sweet or too strong how do I fix it? A: Taste as you go. Too sweet add more lime juice or top each glass with a splash of club soda. Too strong add a little more lime or club soda. If you want more orange brightness add a small bit of Cointreau, not too much though.

Mistletoe Margarita Recipe Substitutions and Variations

Reposado tequila: swap 1:1 with blanco tequila for a brighter, fresher agave flavor, or with mezcal for a smoky, holiday-y twist (same amount, just expect more smoke).
Spiced cranberry agave syrup: if you don’t wanna make it, use reduced cranberry juice (simmer 2 parts cranberry juice to 1 part sugar with orange peel and cinnamon, cool) or thin jarred cranberry sauce with a splash of agave or simple syrup to taste.
Agave nectar: sub equal parts honey or simple syrup, warm honey a bit to thin it if needed; use slightly less maple syrup since it’s stronger.
Cointreau / orange liqueur: swap with triple sec, Grand Marnier, or for a non alcoholic option use 1/2 oz fresh orange juice plus a tiny splash of simple syrup, adjust to taste.

Pro Tips

1. Make the syrup ahead and chill it overnight, it really gets sweeter and the spices mellow out. If it gets too thick in the fridge just warm it a little to loosen, dont boil it again.

2. Shake long and hard with lots of ice to get the right chill and dilution, taste before you pour. If you skip that the drink will feel too strong, and if you blend it use plenty of ice so it becomes a proper slush not a watery mess.

3. Balance is everything. A tiny pinch of salt wakes the flavors, add more syrup if its too tart or a touch more lime if it feels flat. If you want an orange lift add a splash of orange liqueur but start small so it doesnt steal the show.

4. Small touches make it fancy. Chill your glasses, rim them with lime then coarse sugar or salt for contrast, and slap a rosemary sprig between your palms to release the oils before garnishing. Frozen cranberries look great and keep the drink cold without watering it down.

Mistletoe Margarita Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm sharing my Christmas Mistletoe Margarita, a cranberry margarita riff on Tommy's made in a pitcher with reposado tequila, fresh lime juice and a spiced cranberry agave syrup, ideal for Christmas Party Drinks.

Servings

servings

Calories

229

kcal

Equipment: 1. Medium saucepan for making and steeping the syrup
2. Fine mesh sieve and a bowl for straining (press the solids to get all the syrup)
3. Wooden spoon or sturdy spoon to smash the cranberries while simmering
4. Measuring cups, spoons and a kitchen scale for accurate amounts
5. Citrus juicer or reamer for fresh lime juice
6. Cocktail shaker or large pitcher plus a long spoon for stirring or shaking
7. Blender (optional) if you want a frozen slushy version
8. Glasses, a small shallow plate for rimming with sugar or salt, and ice tongs or scoop

Ingredients

Reposado tequila, 12 oz (360 ml) for a pitcher, or 2 oz (60 ml) per cocktail
Fresh lime juice, 8 oz (240 ml) for a pitcher, or 1 oz (30 ml) per cocktail
Spiced cranberry agave syrup, about 1 1/2 cups (360 ml) total, or roughly 3/4 oz (22 ml) per cocktail
Fresh or frozen cranberries, 12 oz (340 g) for the syrup
Agave nectar, 1 cup (240 ml) for the syrup
Water, 1 cup (240 ml) for the syrup
Granulated sugar, 2 tbsp (30 g), optional for body in the syrup
Orange zest, peel of 1 medium orange (no white pith), for the syrup
Cinnamon stick, 1 (for the syrup)
Whole cloves, 3 (for the syrup)
Pinch of kosher salt, for the syrup and to balance the drink
Ice, plenty for shaking, blending or serving
Coarse sugar or kosher salt, for rimming glasses
Fresh cranberries, a handful, for garnish
Fresh rosemary sprigs, a few, for garnish
Lime wheels or wedges, several, for garnish
Optional: Cointreau or orange liqueur, 2 oz (60 ml) for a pitcher or 1/4 oz (7 ml) per cocktail, if you want a brighter orange note
Optional: Club soda or sparkling water, to top drinks if you want a lighter, fizzy margarita

Directions

Make the spiced cranberry agave syrup: in a medium saucepan combine 12 oz fresh or frozen cranberries, 1 cup agave nectar, 1 cup water, orange peel from 1 medium orange (no white pith), 1 cinnamon stick, 3 whole cloves, a pinch of kosher salt and the optional 2 tbsp granulated sugar for body.
Bring to a simmer over medium heat, smash the berries with a spoon, simmer 8 to 10 minutes until the cranberries burst and the mixture is syrupy, then remove from heat and let steep about 10 minutes.
Strain the syrup through a fine mesh sieve into a bowl, press the solids to extract as much liquid as you can, discard the solids and cool. You should end up with roughly 1 1/2 cups 360 ml of spiced cranberry agave syrup; taste and adjust sweetness or salt if needed.
Rim glasses: rub a lime wedge around each rim then dip into coarse sugar or kosher salt, set glasses aside.
For a pitcher combine 12 oz 360 ml reposado tequila, 8 oz 240 ml fresh lime juice, about 1 1/2 cups 360 ml spiced cranberry agave syrup, a pinch of kosher salt and optional 2 oz 60 ml Cointreau if you want a brighter orange note. For single cocktails use 2 oz tequila, 1 oz lime juice, about 3/4 oz 22 ml syrup and 1/4 oz 7 ml Cointreau.
Fill the pitcher or a cocktail shaker with plenty of ice and stir or shake hard for 15 to 30 seconds to chill and dilute a bit. If you prefer a frozen Mistletoe Margarita, add the mixture to a blender with lots of ice and blend to slushy.
Taste and tweak: add more syrup if too tart, more lime if too flat, or a tiny extra pinch of salt to balance. If you want a lighter fizzy drink top each glass with a splash of club soda or sparkling water.
Strain the cocktail into rimmed glasses over fresh ice or pour the blended slush into the glasses. Garnish each with a handful of fresh cranberries, a rosemary sprig and a lime wheel or wedge.
Store any leftover syrup in the fridge up to 2 weeks and warm gently to loosen before using again.

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.