A Nordic twist on a classic Mexican cocktail, bursting with the tartness of lingonberries and the bright zest of lime
Is there anything more satisfying than a good margarita? I don’t think so. Maybe finding the last available sauna slot on a Friday night — but even that’s a close second. Margaritas have that rare magic of being both simple and complex, refreshing and bold, wild but balanced. And honestly, sometimes that’s exactly what I need after a long week behind the bar, when the Helsinki nights start creeping in earlier and earlier.
Now, before you picture a classic salted-rim margarita with a wedge of lime — forget that for a second. This one’s a little different. This is the Lapland Margarita, and it was born out of an especially muddy walk through Nuuksio last September.
I was with Sora, our eternally curious Shiba Inu, who seems to think she’s half bloodhound when berries are involved. We’d wandered off the main trail, and I was chasing the golden light streaming through the trees when suddenly — splat — Sora barrelled straight into a patch of ripe lingonberries. She was absolutely covered, looking like she’d just run through a wild berry jam factory. I couldn’t stop laughing. But then something clicked.
I’ve always loved the way lingonberries cut through richness in Nordic cuisine. They’re sharp, almost mouth-puckering at times, but somehow still juicy and full of forest flavour. And standing there, wiping berry goo off Sora’s fur with a wet tissue, it hit me: this flavour belongs in a drink. Not just any drink — a margarita.
Because when you think about it, lingonberries and lime aren’t so different. Both are acidic, vibrant, full of bite. But where lime is all sunshine and citrus groves, lingonberries are shadowy, growing low to the ground in cool, mossy terrain. And in that contrast, I saw possibility. Could a margarita speak both Spanish and Finnish? Could it carry tequila but still taste like a Sunday hike up north?
Back home, I got to work. I started by making a lingonberry syrup, tweaking the sugar to let the tartness shine. Triple sec didn’t feel right here, so I replaced it with a splash of cloudberry liqueur for a gentle sweetness and Nordic echo. I tested the base with blanco tequila — nice, clean, sharp — but a reposado version added this mellow, woody depth that made the whole thing feel like late autumn in a glass.
Of course, I couldn’t stop there. I played with the garnish, the rim, the temperature — even tried a frozen version (which, honestly, kind of slaps). But what I landed on is what I’m sharing with you now: a bold, bright, forest-kissed twist on a global classic. The Lapland Margarita is tart but smooth, citrusy but woodsy, familiar yet entirely new.
It’s a drink for the in-betweens. For when summer turns to fall, for when you’re not quite here or there. It’s for Finns who love a little hapan maku, for expats like me who crave a bit of home in every pour, and for anyone who’s ever looked at a lingonberry bush and thought, “Yeah… I could drink that.”
About the Ingredients
One of the most satisfying things about this cocktail is how it bridges continents without losing itself. Each ingredient plays a specific role in balancing the drink — some sharp, some soft, some familiar, and others unmistakably Nordic. Here’s what you’ll need and why.
Tequila
The backbone of any margarita. For the Lapland Margarita, I recommend going with a blanco tequila if you want something crisp and clean that lets the lingonberry shine. But if you’re in the mood for something moodier, a reposado tequila brings a hint of vanilla and oak that echoes the warmth of a wood-burning sauna in October. Blanco feels like a bright Finnish summer hike, while reposado is the forest in ruska.
Look for a 100% agave tequila — Alko often carries solid options in both categories. Nothing too smoky or peppery, though — we want balance here, not fire.
Lingonberries
Ah, the humble puolukka — tart, tenacious, and packed with flavor. These berries are basically Finnish survival icons. I prefer to make a lingonberry syrup from fresh or frozen berries. It’s simple: simmer them with sugar and a bit of water, then strain. You get this deep ruby-red syrup that smells like the forest and tastes like tangy heaven.
If you’re in a pinch, a quality lingonberry juice concentrate works too, as long as it’s not overly sweetened.
Lime Juice
A must in any margarita, and the key to tying the whole drink back to its Mexican roots. You want freshly squeezed lime juice, none of that bottled stuff. It brings acidity, freshness, and that sharp citrus note that keeps the lingonberries from taking over. It’s the sunshine in the glass — the counterpoint to all the moody berry tones.
Nordic Liqueur (e.g. Cloudberry or Arctic Bramble)
Instead of traditional triple sec, I like using something a little closer to home — like cloudberry liqueur or valokki. These bring a touch of sweetness and an extra layer of Nordic complexity. Cloudberry is floral and earthy, while arctic bramble (mesimarja) has a subtle raspberry-violet vibe. Either way, it lifts the drink just enough without overpowering the lingonberry.
If you’re feeling fancy, you can also blend a dash of both.
Sweetener – Honey or Simple Syrup
Depending on how tart your lingonberries are, you might want to round out the flavor with a little honey syrup (equal parts honey and water) or classic simple syrup. Honey adds a deeper, rounder sweetness that works especially well with reposado tequila. But if you’re using blanco and want to keep things crisp, regular sugar syrup does the trick.
Rim – Salt, Sugar, and Berry Dust (Optional but Glorious)
Here’s your chance to go full showstopper. Mix fine sea salt, a little sugar, and dried lingonberry powder for the rim. Not only does it look stunning — like a frosted forest path — but it also enhances every sip. The salt makes the sweetness pop, the sugar smooths out the tartness, and the berry dust? That’s just pure wow.
Lapland Margarita
A tart and vivid twist on the classic margarita, the Lapland Margarita pairs bold lingonberry syrup with fresh lime and a clean pour of tequila. Finished with a salt-sugar-berry rim, it’s a cocktail that brings the Nordic forest into your glass.
Ingredients
tequila (blanco or reposado, e.g. Espolòn Blanco or El Jimador Reposado) – 50 ml
lingonberry syrup (made from fresh or frozen lingonberries) – 25 ml
fresh lime juice – 25 ml
Nordic liqueur (e.g. cloudberry or arctic bramble) – 15 ml
honey syrup or simple syrup – 5–10 ml, to taste
rim: fine sea salt + sugar + dried lingonberry powder (optional)
garnish: lime wedge or a few whole lingonberries
Directions
- Prepare the glass rim by rubbing a lime wedge around the edge and dipping it into your salt-sugar-berry mixture.
- Combine all ingredients in a shaker with ice: tequila, lingonberry syrup, lime juice, Nordic liqueur, and sweetener.
- Shake vigorously for about 15 seconds until well chilled.
- Strain into a chilled coupe or rocks glass filled with fresh ice.
- Garnish with a lime wedge or a few floating lingonberries.
Kaitsu’s Notes
- This one’s got flair. The lingonberry syrup gives it a gorgeous crimson hue that makes it pop on any cocktail menu or Instagram feed. I’ve served this during autumn dinner parties and even once as a welcome drink at a wedding — it turned heads every time.
- If you’re batching this up for a group, you can easily scale the syrup and mix the base ahead of time — just add fresh lime and shake with ice right before serving. Want a frozen version? Blend the ingredients with crushed ice for a Lapland Slushie. Yes, that’s a thing now.
- Feeling adventurous? Swap out the tequila for a high-quality Finnish gin and you’ve got a whole new beast — equally delicious, but slightly more botanical.