Christmas in Mexico

While we’re up here in the beautiful North enjoying what the holidays bring, there is always going to be a small, tiny part of us that longs for the summer sunshine…or, a vacation to a tropical paradise.

This year, Cocktails By Boots has come up with a recipe to replace that longing with the satisfaction of a poolside drink that will let you forget the cold, and enjoy all our region has to offer.



  • 2oz of your Favourite Blanco Tequila
  • CBB Cinnamon, Pepper, and
  • Caramel Syrup (Recipe below)
  • Coconut Milk
  • Flaked Coconut & Orange Juice (to rim the glass if desired)
  • Orange Slice and Sugar (to garnish, if desired)

1. Making the Syrup

  • Boil 2 cups of water in a kettle and transfer to a large heat-proof container.
  • Add 1 cup of Sugar and stir until dissolved.
  • Add 1 cup of Caramel Sauce (any kind is fine), and stir until dissolved.
  • Add 4-6 Cinnamon sticks, 10 peppercorns.
  • Refrigerate and leave overnight, then strain out solids while transferring to an empty alcohol bottle. This will keep for up to six months in the fridge, or one month on the shelf.

2. Rimming the Glass (Optional)

  • Get two saucers, add orange juice to one, and your shredded coconut to the other
  • Invert your glass (Any will do, but a Martini glass really ups the wow for your guests), and dip the rim in the OJ, then swirl it into the coconut.  This will “rim” your glass, and create additional texture, flavour, and scent for the drinker.

3. Making the drink

  • In a shaker tin, or mason jar with lid, add some crushed ice, 2oz of tequila, 0.75oz of your syrup, and 1.5oz of our Coconut Milk
  • Shake for about 20 seconds, or until the mixture is cold, and completely integrated.
  • Strain carefully into your rimmed glass so no ice chunks get in.

4. Garnish (Optional)

  • Slice an orange into thin slices about 1cm in thickness.
  • Arrange them on a baking sheet and top one side with sugar.
  • Blast them with a Brule torch until the sugar is caramelized.
  • Place flat on the glass, sugar side up and serve.

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