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“Who says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long—elegant enough for the holidays and fun enough for an outdoor barbecue.”
1 tablespoon lime zest
1 tablespoon kosher salt (optional)
1 cup white tequila, chilled
1 cup pomegranate juice, chilled
½ cup lime juice, plus 1 lime wedge
¼ cup Triple Sec
2 tablespoons simple syrup (see Tip)
Pomegranate seeds for garnish
Lime slices for garnish
1Sprinkle lime zest on a small plate and combine with salt (if using).
2Combine tequila, pomegranate juice, lime juice, Triple Sec and simple syrup in a pitcher.
3Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice and top with about ½ cup margarita mixture each. Garnish with pomegranate seeds and lime, if desired.
To make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.
Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1½ cups.