Pomegranate Margarita

To make me forget the cold when the weather is dreary, I need a tropical drink. It’s a lucky coincidence that pomegranates are in season in fall! I love using pomegranates because the flavor is refreshing and unusual. The juice is high in antioxidants and vitamin C, too—exactly what your body needs during cold weather months. In other words: It’s time to mix up a pomegranate margarita.

Ingredients for a Pomegranate Margarita

• Limes: You’ll need lime wedges and juice, so purchase bright green limes with no visible bruising or browning.
• Tequila: Silver, or blanco tequila, is unaged. We prefer silver tequila for margaritas that need a bright, punchy flavor.
• Triple Sec: This liqueur is made with orange skins, allowing their oils to flavor the final product. If you don’t have Triple Sec, use another orange liqueur like Grand Marnier or Cointreau.
• Pomegranate juice: The beautiful, purple juice of the pomegranate seeds, which are called arils, is the perfect base for a margarita. Its strong flavor will complement the tequila.
• Simple syrup: Depending on the sweetness of the pomegranate juice you’re using, you may want to add simple syrup to your pomegranate margarita. Simple syrup, and alternatives like agave nectar, add a bit of sweetness to the finished drink.

Directions

Step 1: Rim the glass

Using a lime wedge, moisten the rim of one cocktail glass. If desired, sprinkle salt or sugar on a plate and dip the rim. Fill the glass with ice.

Editor’s Tip: If you’re making more than one cocktail, prep all the glasses at once.

Step 2: Shake the margarita

In an empty cocktail shaker (one of the essential margarita tools), combine tequila, Triple Sec, pomegranate juice and syrup. Fill the shaker with ice. Cover and shake the contents until frost forms on the outside of the shaker, 15 to 20 seconds. I’ve heard bartenders say you should shake until you hear the ice break apart, ensuring that the mixture is thoroughly mixed.

Editor’s Tip: A typical cocktail shaker can hold about three cocktails’ worth of liquid. If you’re preparing multiple drinks, triple the recipe to save time.

Step 3: Garnish

Taste of Home

Strain the margarita into the prepared glass. Garnish with a wedge of lime or extra pomegranate arils and serve right away.

Recipe Variations

• Cranberry pomegranate margarita: If pomegranate isn’t tart enough for you, add cranberry juice. Instead of one ounce of pomegranate juice, use a half-ounce of each liquid.
• Ginger pomegranate margarita: Add extra zing with ginger. Simply grate a few pinches of fresh ginger into your cocktail shaker before shaking up the drink.
• Orange pomegranate margarita: Play up the Triple Sec with even more orange. Add orange slices directly to the glass or add orange zest to the salt or sugar rim. We love the pomegranate-orange mix during the holidays.
• Mezcal pomegranate margarita: Mezcal is a great flavor to mix into your margaritas. The smokiness of the mezcal pairs well with the sweet pomegranate juice.
• Frozen pomegranate margarita: Rather than shaking your pomegranate margarita and then straining it over ice, try making a frozen one instead. Simply blend the ingredients with one cup of ice in a high-powered blender.

For more ideas, explore our list of flavored margarita recipes.

Can you make a pomegranate margarita ahead of time?

Yes! It’s easy to prep pomegranate margaritas ahead of time. Just mix together the fruit juices, Triple Sec and simple syrup, and refrigerate for up to three days. When you’re ready to serve, add the tequila and shake over ice, following the directions from there.

Pomegranate Margarita Tips

Taste of Home

What else can I use to garnish a pomegranate margarita?

For a pretty garnish that isn’t a lime wedge, think about complementary flavors and aromas. Rosemary sprigs and mint leaves add a pop of greenery and herbal notes. Real pomegranate seeds make a fun addition when the fruit is in season during fall. You can even freeze the seeds in ice cubes so they’re not floating freely around the margarita. Dehydrated citrus and a Tajín rim will give the drink a craft cocktail vibe.

Should I use store-bought pomegranate juice or make my own?

Either store-bought or homemade pomegranate juice works well in this recipe. To juice a pomegranate, simply break it in half and use a citrus juicer to squeeze the juice from the arils. Be careful, though: Pomegranate juice stains.

Can I double this recipe to make more pomegranate margaritas?

Yes! This recipe will scale up or scale down depending on how many pomegranate margaritas you need to make. It’s also easy to make a batch of them using this margarita pitcher recipe.