Pinot Ritas

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on

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Made with a pinot noir simple syrup, these pinot ritas a sweet and tart, wine-flavored take on the classic margarita. Make one or batch it for a crowd!


For the pinot noir syrup:
  • 8 ounces pinot noir
  • 1/2 cup sugar
For the Pinot Rita:
  • Margarita salt (Optional)
  • 2 ounces tequila blanco
  • 1 ounce fresh-squeezed lime juice
  • 1 ounce pinot noir syrup (Recipe below)
  • 1/2 ounce Cointreau, or other orange flavored liquor
  • Lime wedges, for serving (Optional)


To prepare the pinot noir syrup:

  1. Stir the pinot noir and sugar in a small saucepan set over medium heat. Bring to a boil and continue to cook until the contents of the pan have been reduced to 4 ounces, about 15 minutes. Allow to cool and chill completely in a heat-proof container in the fridge. The syrup will make about 4 Pinot Ritas. 

To prepare the pinot rita:

  1. Salt the rim of your glass, if desired. Combine the tequila, lime juice, pinot noir syrup, and Cointreau in a cocktail shaker. Fill the shaker with ice and shake vigorously for about 30 seconds. Pour the entire contents of the shaker into the prepared glass. Serve with a lime wedge, if desired.