Pomegranate Margaritas

No surprise, these pomegranate margaritas turn out bright fuchsia. Each glass is garnished with the expected salt plus sliced jalapeños.

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 my son’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.
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Pomegranate Margaritas

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: –
• Total Time: 5 minutes
• Yield: Serves 8 1x

No surprise, these pomegranate margaritas turn out bright fuchsia. Each glass is garnished with the expected salt plus sliced jalapeños.

Ingredients

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

Instructions

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.

Notes

Adapted from Food & Wine November 2005