I riff on Irish Cocktails by marrying whiskey and tea to reimagine the Hot Toddy into an unexpected breakfast cocktail I couldn’t resist creating.

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I used to think margaritas were strictly for afternoons, then I made a Breakfast Margarita with Irish whiskey and strong black tea, Earl Grey, and it changed my morning. It’s not heavy or cloying, it’s bright, a little bitter and a little cheeky, like coffee took a wrong turn into cocktail hour.

I spilled one on the counter the first time, ruined the rim, and still went back for more. If you like bold, slightly strange morning choices this is for you.

Tag it as Irish Breakfast and try it when you want your day to start with a wink.

Ingredients

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Malty, it’s low in carbs and has almost no protein or fibre, lots of calories.
Sweet, sugary and full of carbs, gives bright orange sweetness, kinda boozy.
Bitter and tannic, almost no calories, gives tannin bite and antioxidants.
Bright and sour, lots of vitamin C, low cal, cuts sweetness good.
Just sugar in liquid form, tons of carbs, warm floral sweetness, not healthy.
Tiny sodium hit, boosts flavours, zero calories but can be overpowering.
Aromatic oil boost, almost no nutrients, makes the drink look fancy, yum.

Ingredient Quantities

2 oz Irish whiskey, like Jameson, you know

3/4 oz orange liqueur, Cointreau or triple sec

1 oz strong black tea, chilled, Earl Grey or English breakfast

3/4 oz fresh lemon juice

1/2 oz honey syrup, 1 part honey to 1 part water

Optional 1/4 oz simple syrup if you want it sweeter

Small pinch sea salt or sugar for the rim, if you fancy

Lemon wheel or twist for garnish

How to Make this

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1. Chill your glass in the freezer for 5 minutes, rub the rim with a lemon wedge and dip in a small pinch of sea salt or sugar if you fancy a rim.

2. Make a strong black tea (Earl Grey or English breakfast) and chill it; for a quick trick brew double strength and drop it in the fridge or steep in ice for cold brew so it’s cool fast.

3. Mix honey syrup by warming equal parts honey and water until combined, then cool; keep 1/2 oz ready. If you like sweeter, measure 1/4 oz simple syrup too.

4. In a shaker add 2 oz Irish whiskey, 3/4 oz orange liqueur, 1 oz chilled tea, 3/4 oz fresh lemon juice, 1/2 oz honey syrup, the optional 1/4 oz simple syrup if you want sweeter and a tiny pinch of sea salt.

5. Fill the shaker with ice, cap it and shake hard about 12 to 15 seconds until it’s very cold and a little frothy, this helps the honey integrate.

6. Fine strain into your chilled coupe or over fresh ice in a rocks glass depending how you wanna drink it.

7. Express a lemon twist over the top to release oils, drop a wheel or twist in for garnish.

8. Taste, adjust: add a splash more tea to tone it down, more lemon if it’s flat, or a touch more honey syrup if too tart. Serve right away while it’s cold.

Equipment Needed

1. Cocktail shaker with cap, you’ll need to shake it hard
2. Jigger or measuring spoons for the ounces and halves
3. Fine mesh strainer for that smooth pour
4. Kettle or teapot to brew the strong black tea
5. Small saucepan or microwave bowl to warm and mix the honey syrup
6. Citrus juicer or handheld reamer plus a paring knife for juice and twists
7. Chilled coupe or rocks glass depending how you wanna serve it
8. Small shallow dish for the salt or sugar rim
9. Ice scoop or tongs and lots of ice

FAQ

Q: Can I use different whiskey? A: Yes, bourbon or rye work fine, they change the flavor profile though. Bourbon will be sweeter, rye will be spicier, so taste and adjust sweetener if needed.

Q: How do I make honey syrup? A: Heat equal parts honey and water until the honey melts, stir, then chill. Use cold water with a little stirring if you want to skip heating.

Q: Can I make this nonalcoholic? A: Sure, swap the whiskey and orange liqueur for nonalcoholic alternatives or use extra chilled tea plus a splash of orange juice and a tiny bit of vanilla syrup to mimic body.

Q: How long can I store a pre mixed batch? A: Keep it in the fridge up to 24 hours. Tea flavor will fade after that so best to drink sooner, and always shake before serving.

Q: My drink is too tart what do I do? A: Add a little more honey syrup or a touch of the optional simple syrup, taste as you go. Small sips matter.

Q: Should I rim the glass with salt or sugar? A: It depends on your mood. Salt highlights the citrus and whiskey, sugar makes it sweeter and brunch friendly. Both are good, try each once to decide.

Start Your Day With A Breakfast Margarita Recipe Substitutions and Variations

Irish whiskey: try bourbon for a rounder caramel note or rye if you want more spicy bite, it really changes the cocktail vibe
Orange liqueur: swap Cointreau for Grand Marnier or orange curaçao, or use 3/4 oz fresh orange juice plus 1/4 oz agave syrup for orange flavor without extra booze, works nice
Strong black tea: sub in green tea for a milder grassy note, or use lapsang souchong for a smoky breakfast edge, cold brew coffee also works for a bolder morning twist
Honey syrup: replace with equal parts maple syrup and water or just use agave syrup straight, simple syrup is fine too if you want neutral sweetness

Pro Tips

1) Chill everything and use decent ice. Cold keeps the drink bright and stops the tea from tasting flat, so chill your glass and your tea ahead of time. If you’re serving it on the rocks use one big cube so it melts slower, if you’re serving strained, keep your shaker ice cold so you don’t dilute it too fast.

2) Tea trick: double-brew or cold-brew to save time. Brew a stronger batch or make it cold-brew overnight, then chill — you get the tea flavor without watering things down. Earl Grey gives floral bergamot, English breakfast is more rounded, so pick what matches the mood.

3) Make the honey play nice. Warm honey into syrup or dissolve a tiny bit in hot liquor before mixing, and then shake hard so it emulsifies. If you want a frothier top, try a short dry shake first then add ice and shake again, it helps the honey and citrus bind.

4) Taste and tweak at the end, dont be shy to adjust. A pinch of salt on the rim or in the drink brightens flavors, extra tea tones it down, more lemon sharpens it, and a touch more honey softens it. Express the lemon oils over the glass for aroma, that little spritz makes a big difference.

Start Your Day With A Breakfast Margarita Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I riff on Irish Cocktails by marrying whiskey and tea to reimagine the Hot Toddy into an unexpected breakfast cocktail I couldn’t resist creating.

Servings

servings

Calories

245

kcal

Equipment: 1. Cocktail shaker with cap, you’ll need to shake it hard
2. Jigger or measuring spoons for the ounces and halves
3. Fine mesh strainer for that smooth pour
4. Kettle or teapot to brew the strong black tea
5. Small saucepan or microwave bowl to warm and mix the honey syrup
6. Citrus juicer or handheld reamer plus a paring knife for juice and twists
7. Chilled coupe or rocks glass depending how you wanna serve it
8. Small shallow dish for the salt or sugar rim
9. Ice scoop or tongs and lots of ice

Ingredients

2 oz Irish whiskey, like Jameson, you know
3/4 oz orange liqueur, Cointreau or triple sec
1 oz strong black tea, chilled, Earl Grey or English breakfast
3/4 oz fresh lemon juice
1/2 oz honey syrup, 1 part honey to 1 part water
Optional 1/4 oz simple syrup if you want it sweeter
Small pinch sea salt or sugar for the rim, if you fancy
Lemon wheel or twist for garnish

Directions

Chill your glass in the freezer for 5 minutes, rub the rim with a lemon wedge and dip in a small pinch of sea salt or sugar if you fancy a rim.
Make a strong black tea (Earl Grey or English breakfast) and chill it; for a quick trick brew double strength and drop it in the fridge or steep in ice for cold brew so it's cool fast.
Mix honey syrup by warming equal parts honey and water until combined, then cool; keep 1/2 oz ready. If you like sweeter, measure 1/4 oz simple syrup too.
In a shaker add 2 oz Irish whiskey, 3/4 oz orange liqueur, 1 oz chilled tea, 3/4 oz fresh lemon juice, 1/2 oz honey syrup, the optional 1/4 oz simple syrup if you want sweeter and a tiny pinch of sea salt.
Fill the shaker with ice, cap it and shake hard about 12 to 15 seconds until it's very cold and a little frothy, this helps the honey integrate.
Fine strain into your chilled coupe or over fresh ice in a rocks glass depending how you wanna drink it.
Express a lemon twist over the top to release oils, drop a wheel or twist in for garnish.
Taste, adjust: add a splash more tea to tone it down, more lemon if it's flat, or a touch more honey syrup if too tart. Serve right away while it's cold.

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.