Pomegranate Margaritas.

Christmas come early…

K not really, but these are some serious red and green adult beverages we’ve got going on here. Just exactly HOW much fun would it be to drink these together?

Ugh. Let’s do that. Like five minutes ago.

I didn’t realize their… “Christmas capacity” until I was uploading the photographs, which means that they are perfectly acceptable to drink today, in November, and straight through until December. And afterwards, when pomegranates are still in season. Oh and even after that, because the world has made pomegranate juice highly accessible to us omgyesthankgoodness.

It’s been no secret over the last few years that I freakishly adore these bright little juicy gems. I don’t even do the whole pull-the-seeds-out-in-water-trick because I love slicing the poms open with a knife (hi my name is Dexter) and sucking the juice out, then working to get those little jewels into a cute tiny pile. Errrrr they are just so cute I want to punch them.

These margaritas aren’t anything too wild because they are a take on my favorite recipe, but listen… it is MY FAVORITE RECIPE. I am super picky about margaritas and can’t stress enough how outrageously dramatic I can get over them. Total flipout.

But would you expect anything less?

Pomegranate Margaritas

Yield: 1 margarita, is easily multiplied

Total Time: 5 minutes mins

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5 from 6 votes

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Ingredients

• 2 ounces Grand Marnier
• 1 1/2 ounces Tequila
• 2 ounces pomegranate juice
• 2 ounce lime juice
• 1 1/2 ounces simple syrup
• coarse salt for the rim
• lime + pomegranate arils for garnish

Instructions 

• For simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely.
• Rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, pom juice, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in extra lime slices. Add some pomegranate arils for decoration.
• [This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.]

Course: Drinks

Cuisine: American

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