Ring in the holidays with this beautiful red cocktail—the Pomegranate Margarita—that boasts all the personality of the original margarita with the fruity fun of pomegranate!
What do you drink when you want some south-of-the-border fun while gathered round the Christmas tree? Pomegranate Margaritas, that’s what! These cocktails are always a hit at parties over the holidays. They look the part and taste great—and they give me something else to use pomegranates for besides eating the seeds as-is.
The original Margarita was created by socialite Margaret Sames in 1948 when she mixed for her guests tequila, lime juice, and Cointreau at a party in Acapulco, Mexico. The drink was a hit. Soon people all over Texas and Hollywood were whipping up “Margaritas,” even concocting their own take on the popular cocktail. This Pomegranate Margarita is one such variation. It brings a fruitiness to proceedings and a ruby-red color that lends itself to Christmas celebrations. It also helps that pomegranates are in season during this time of year.
The Pomegranate Margarita is similar to your traditional Spicy Margarita or Cadillac Margarita but have that seasonal kick to it. Plus, they’re fruitier than their cousins, which I would say are more savory. Because of this, you can go all in on the sweetness by adding honey or maple syrup. And as you’re probably enjoying one over the holidays, why not add a bit of club soda for a sparkling good time!
What is the Best Tequila to Use?
Silver tequila is what you’re after. It should be easy to track down and it lets the ruby redness of the pomegranate to shine through. Gold tequila, on the other hand, will give your cocktail a brown tone, which… isn’t ideal. At least, not at Christmas. And while you won’t be drinking this tequila straight, you still shouldn’t cheap out when deciding which brand to go with. Tequila, I find, is one of those spirits that has a huge gulf in taste when comparing average varieties with “the good stuff.” In other words, you’ll get what you pay for. With that in mind, treat yourself (and your guests) to some high class margaritas.
- 2 oz. tequila
- 1 oz. triple sec
- 2 oz. pomegranate juice
- 1 oz. freshly squeezed lime juice
- sea salt for rimming the glass
- lime wedge (for garnish)
- pomegranate seeds optional
- Prep your glass by running a slice of lime around the glass's rim, then turn the glass over into a plate sprinkled with salt.
- To your cocktail shaker add the tequila, triple sec, lime juice, pomegranate juice and a small portion of ice.
- Vigorously shake for 15–20 seconds.
- Strain the mixture into your prepped glass. Garnish with a lime slice and sprinkle some pomegranate seeds if you prefer.
Tips & Tricks to Making the Perfect Pomegranate Margarita
- Use fresh ingredients to enhance the flavor of your cocktail. Don’t opt for store-bought lime juice, as it can contain added sugars.
- Speaking of which, mix in some sugar with the salt for your rim, if you prefer a sweeter taste.
- When in doubt, keep shaking. You want those ingredients fully mixed.
- If you want to make a pitcher/jug of margaritas, this recipe can be easily doubled or tripled.
- If you don’t have triple sec, use Cointreau, which is a brand of orange liqueur.
Pomegranate Margarita Variations
I have numerous variations of the original margarita over here at Twist and Toast. In this one, though, I’ve tried to come up with variations that suit the Pomegranate Margarita, in particular. Give them a try!
For a frozen margarita, blend all the ingredients, including the ice, in the blender until it’s smooth. Perhaps not the most appropriate drink for the holiday season if you live away from the equator but a lovely one to sip on come summertime!
If you’re the designated driver at your festive affair, make a mocktail by skipping the tequila and triple sec and adding more pomegranate juice and ginger ale or club soda.
While not a winter cocktail, the Apple-Cider Margarita is pretty close (I think of it as a fall drink). Just add apple cider to the rest of the ingredients and include a dash or two of ground cinnamon for the rim.