Spiced Pecan Margarita
This margarita is the perfect way to kick off or wrap up the holidays, offering a cozy, inviting flavor profile. It combines black tea, pecan, vanilla, cinnamon, and a touch of orange for a warm, comforting experience.
Patrón Reposado Tequila adds its own layers of vanilla, baking spices, and honey notes, rounding out the drink beautifully. A dehydrated orange wheel and a sprinkle of freshly grated cinnamon provide the perfect finishing touches to this delightful cocktail. We added some of the pecan to the rim of the glass for an optional flourish.
Take a couple of hours to prepare the pecan-infused orgeat—a sweet syrup that’s well worth the effort. The recipe makes enough for multiple servings, so you can enjoy more than one of these festive margaritas!
May your holidays be filled with warmth, joy, and plenty of delicious margaritas. Cheers! 🥂
Ingredients:
For the cocktail:
- 1 1/2 ounces Patrón Reposado Tequila (1/4 cup)
- 3/4 ounce freshly squeezed lime juice (1 1/2 Tbsp)
- 3/4 ounce pecan and tea orgeat (1-1/2 Tbsp) (see below)
- 1 dash orange bitters
- Dehydrated orange wheel, for garnish
- Grated cinnamon, for garnish
For the pecan and tea orgeat:
- 2 cups Better Halves Pecans
- 10 grams black tea (5 tea bags) (We used decaffeinated)
- 1 2/3 cups hot water
- 2 cups sugar
- 1 1/2 tbsp vodka
Directions:
For the cocktail:
- Combine all ingredients into a cocktail shaker filled with ice, and shake vigorously to combine (30 to 40 seconds).
- Strain into a chilled rocks glass with a large ice cube. Garnish with a dehydrated orange wheel and freshly grated cinnamon, and serve.
For the pecan and tea orgeat:
- Toast the pecans in a hot, dry pan until aromatic, about 4 minutes. Let cool slightly, then pulverize in a food processor or blender.
- Steep the black tea in hot water for 5 minutes. Remove tea leaves or bags. Combine the sugar and tea in a pot and heat on medium-high, whisking until the sugar is dissolved.
- Stir in the pecans and simmer on low heat for an additional 3 minutes. Remove from heat and let sit covered for 2 hours.
- Pour the liquid into a tri-folded cheese cloth and squeeze out until all liquid has been strained. Add vodka to the strained mixture to make it shelf-stable, then bottle and refrigerate. The yield will be approximately 1 1/3 cups.
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