No surprise, these pomegranate margaritas turn out bright fuchsia. Each glass is garnished with the expected salt plus sliced jalapeños.
1–3/4 cups chilled pomegranate juice
1–1/2 cups silver tequila
1 cup triple sec
2/3 cup fresh lime juice
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.