National Margarita Day is February 22 and National Tequila Day is July 24, but who really needs a holiday to celebrate one of Mexico’s most famous libations? This spiced pear margarita recipe has a cinnamon-infused kick and gets a sweet, molasses-like depth from piloncillo.
There are two great things about this recipe: First, it can be served cold or hot, depending what kind of climate you live in and whether you’re suffering through a brutal winter or not. Serving it hot is just like having a fruit-infused tequila hot toddy! And second, the spiced pear puree will keep in an airtight container (I recommend a glass jar) in the refrigerator for up to a week, and the recipe can be easily doubled if you want to make it in advance for a party or just enjoy a few cocktails during the week.
This margarita recipe calls for Bosc pears, which have brown skin and sweet flesh. They’re in season from September through April. If you can’t find Bosc pears, you can substitute Bartlett pears, which also are sweet and juicy, and in season from August through February.
Cinnamon and piloncillo give this margarita recipe a spicy and sweet depth.
- 3 Bosc pears, chopped
- 4 small piloncillo cones
- 3 Mexican cinnamon sticks
- 3/4 cup water
- 1/4 cup tequila blanco, or more to taste
- Chop pears and add to a saucepan with piloncillo, cinnamon sticks and 3/4 cup water. Turn stove to low heat and stir to submerge the cinnamon sticks. Stir every few minutes.
- Continue to cook over low heat for about 10-15 minutes or until all the piloncillo is melted and the pear chunks are soft. The mixture should look syrupy with soft pear chunks.
- Remove from heat and allow to come to room temperature.
- Puree mixture in a food processor or blender until completely smooth, then pour through a fine mesh strainer and discard any solids.
- In a cocktail shaker, add strained pear puree, tequila and ice.
- Serve immediately.
This recipe can be served hot or cold. To serve hot: Remove puree from the stove, add desired amount of tequila and pour into mugs and serve.
This recipe originally appeared in the Ofrendas: Celebrando el Día de los Muertos bilingual ebook.