Fireside Margarita Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 1 cinnamon stick, 4 whole cloves, 1 star anise, and one large strip of orange peel.

Simmer

Warm the mixture over medium-low heat until the sugar is fully dissolved. Once dissolved, bring to a gentle simmer for 5 minutes to allow the spices and orange peel to infuse. Do not boil vigorously.

Steep and cool

Remove the pan from heat and let the syrup steep for 15–20 minutes, or until it reaches your desired spice intensity.

Strain and store

Strain the syrup through a fine mesh sieve into a clean container, discarding solids. Cool to room temperature. Store refrigerated up to 2 weeks. Use 0.5 oz of this syrup per cocktail.

Prepare rim

On a small plate combine 1 tsp coarse salt with a light dusting of ground cinnamon. Moisten the rim of a rocks glass with a lime wedge and dip the rim into the salt-cinnamon mix to coat. Set glass aside.

Add ingredients to shaker

Fill a cocktail shaker with large ice cubes. Add 2 oz Don Julio Reposado tequila, 1 oz triple sec, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz warm spiced simple syrup, and 2 dashes smoked cinnamon bitters.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted on the outside.

Strain over ice

Place one large ice cube (or a few cubes) into the prepared rocks glass. Double-strain the cocktail into the glass using the shaker strainer (and a fine mesh if available) to keep out small ice chips and spice particles.

Garnish and finish

Express an orange twist or lime wheel over the drink to release aromatic oils, then drop the twist/wheel into the glass. Optionally, for a fireside aroma, briefly torch the orange peel oils over the drink (hold peel 6–8 inches above the flame and quickly press toward the flame) and discard. Serve immediately.