kelly magyarics

washington, d.c.-based wine, spirits & lifestyle writer / wine educator

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Featured Cocktail: Pomegranate Margarita

Pomegranate Margarita, Photo courtesy Rosa Mexicano

Pomegranate Margarita, Photo courtesy Rosa Mexicano

Though there is still snow on the ground here in the D.C. area, tomorrow (February 22) is National Margarita Day. While I'm always partial to the classic recipe made from scratch, with a Reposado Tequila, Combier and fresh lime juice, flavored versions made with high quality ingredients can whet my whistle, too. And nothing can bring a little bit of sunshine to a dreary winter day like the tart and tangy flavor (and vibrant hue) of pomegranate.

Rosa Mexicano's signature Frozen Pomegranate Margarita has been on the menu since 1984 (!). To mix it at home, look for POM Pomegranate juice in the produce department of your supermarket. Its easily batched for a party, too.

Pomegranate Margarita
Courtesy of Rosa Mexicano

2 ounces Silver or Blanco Tequila
1/2 ounce Triple Sec (or Cointreau or Combier)
1 ounce fresh lime juice
1 tablespoon fresh pomegranate juice
Lime wheel or wedge, for garnish

Add all except garnish into a blender, and add 6-8 ounces of ice. Blend until smooth and frothy. Pour into a chilled rocks glass rimmed with coarse salt, and garnish with the lime wheel or wedge.
 

For a pitcher:
12 ounces Silver or Blanco Tequila
3 ounces Triple Sec (or Combier or Cointreau)
6 ounces fresh lime juice
6 tablespoons fresh pomegranate juice
Lime wheels or wedges, for garnish

Add all except garnish to a blender. Add 36-40 ice cubes, and blend until smooth and frothy. Pour into chilled rocks glasses garnished with coarse salt, and garnish with a lime wedge or wheel.