Fireside Margarita Recipe

Combine and simmer

In a small saucepan combine 0.75 cups sugar and 0.75 cups water. Add cinnamon stick, whole cloves, star anise, sliced ginger and the strip of orange peel.

Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer gently for 8–10 minutes to extract warm spice flavor. Do not boil vigorously.

Remove from heat and let steep for 15–20 minutes for deeper flavor. Strain into a clean container, discarding solids. Cool to room temperature, then refrigerate. Will keep for 2 weeks. Use 0.5 oz per cocktail.

Prepare glass: On a small plate mix coarse salt with a pinch of ground cinnamon (about 1 tbs total). Moisten the rim of a chilled rocks or coupe glass with a lime wedge and dip rim into the salt-cinnamon mix to coat. Set glass aside.

Add ingredients to a shaker: 2 oz Don Julio Reposado tequila, 1 oz triple sec, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice and 0.5 oz chilled spiced simple syrup. Add 2 dashes Angostura bitters.

Add ice: Fill the shaker two-thirds with ice (large cubes preferred). Secure lid.

Shake: Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and diluted.

Strain: Double-strain the cocktail into the prepared glass over one large ice cube or serve neat in the chilled coupe, depending on preference.

Garnish and aromatics: Express an orange twist over the drink to release oils, run it around the rim and drop it in. Add a lime wheel on the rim. If desired, ignite a cinnamon stick briefly (or use a smoked cinnamon stick) and hold it over the glass for a few seconds to impart a warm smoky aroma—do so safely.

Serve immediately: Present with a small napkin; the cocktail should taste balanced: warm spice, citrus brightness, and the rounded oak of reposado tequila.