The holidays call for cocktails that feel both festive and refreshing, and the Yule Margarita delivers exactly that. Created by Aubrey Haliburtan of LoBar Cocktail Services, this holiday-ready margarita blends the smoky depth of mezcal with the brightness of citrus and the warming spice of hibiscus. It’s a seasonal twist on the classic margarita that’s perfect for Christmas parties, New Year’s celebrations, or cozy winter nights at home.

Aubrey Haliburtan Celebrates with a Yule Margarita Recipe

What makes this holiday margarita recipe stand out is the homemade spiced hibiscus syrup. Infused with hibiscus tea, cinnamon sticks, and allspice berries, the syrup adds a rich, floral sweetness and layers of spice that pair beautifully with tequila and mezcal. Finished with a clove-studded orange wedge, the Yule Margarita is as eye-catching as it is flavorful—a cocktail that looks just as good on the table as it tastes in the glass.

Whether you’re a fan of classic margaritas or looking for a new festive cocktail to impress your guests, this recipe is a must-try. It’s easy to make, full of holiday spirit, and versatile enough to serve as a cocktail or even a mocktail when paired with soda water and citrus. The Yule Margarita is proof that holiday drinks can be both elegant and fun, bringing a little extra cheer to every celebration.

Yule Margarita

---

• Author: Aubrey Haliburtan

Print Recipe

Description

This festive twist on a margarita blends silver tequila, mezcal, citrus, and a spiced hibiscus syrup for a bright yet warming holiday cocktail. Garnished with a clove‑studded orange wedge, it’s a seasonal sip that’s as beautiful as it is flavorful.

---

Ingredients

Scale 1x2x3x

• 1 oz silver tequila
• ¾ oz mezcal
• 1½ oz spiced hibiscus syrup
• ½ oz lime juice
• ½ oz lemon juice
• Pinch of salt

For the spiced hibiscus syrup:

• 2 cup hibiscus tea
• 1 cup organic sugar
• 2 cinnamon sticks
• 2 tbsp allspice berries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine all ingredients in a shaker, strain over fresh ice, add a clove studded orange wedge.

For the spiced hibiscus syrup:

1. Combine all ingredients into a pot.
2. Simmer on low for an hour or until sugar is dissolved. Strain through cheesecloth and cool.
3. This syrup also makes a great mocktail when combined with soda water and citrus!

Recipe by Aubrey Haliburtan

Subscribe to TABLE Magazine’s print edition.