Pomegranate Margaritas
When I have people over, I want to make all the food that will be served from scratch. No ready-made shortcuts. I know I put far too much pressure on myself when the point of seeing friends and family is to catch up and enjoy each other’s company not to have haute cuisine at home. Perhaps it’s because I have a food blog that I feel the need to aspire to domestic perfection. As my husband has to remind me on a regular basis, no one is expecting me to be Martha Stewart.
This was certainly the case with W’s first birthday party. For weeks I had the crazy ambition to cook everything including baking the cake. One night awake at 2:00am, I came to my senses. I decided to have the party catered by our favorite taquieria and add a few select homemade elements. I tripled this recipe for pomegranate margaritas for a fun seasonal cocktail. The dark pink hue looked quite festive served in a big glass beverage dispenser allowing guests to help themselves.
Pomegranate Margaritas
Adapted from Food & Wine November 2005
Serves 8
1-3/4 cups chilled pomegranate juice
Kosher salt
1-1/2 cups silver tequila
1 cup triple sec
2/3 cup fresh lime juice
Ice cubes
8 lime slices for garnish
1 jalapeño, sliced thinly for garnish
Pour 1/4 cup pomegranate juice into a bowl wide enough for a margarita glass. Spread the kosher salt on a small plate. Dip the rims of the margarita glasses into the juice and then into the salt.
In a large pitcher, combine the remaining pomegranate juice, tequila, triple sec and lime juice. In batches, shake in a cocktail shaker with ice and strain into the glasses. Garnish with a lime slice and jalapeños before serving.
