Pom Pom Margarita

 I found the inspiration for this recipe in an old edition of Food & Wine magazine; it took some tweaking but its final incarnation is delicious and festive. I added an egg white to mine but that’s optional; if you choose to add it, dry shake it first in the shaker and then add the ice and other ingredients. For the salted rim, I like to add Tajin or chili powder to the salt for a little extra pep! Also, this is a great recipe for the holidays because you can batch mix it before you need it and if you have a lot of guests, skip the shaker part and serve on the rocks.

1 1/2 cups silver tequila
3/4 cup triple sec
3/4 cup lime juice
3/4 cup pomegranate syrup (recipe follows)
24 dashes of orange bitters
salt for rim 
Mix all the ingredients in a pitcher; you can chill this if you are not using it immediately.
Fill a cocktail shaker with ice and add some of the mix from the pitcher- how much mix is up to you: how large of a drink do you want? Shake and strain into a pretty cocktail glass. 
Pomegranate Syrup:
1 cup Pom juice*
1 cup sugar 
Put into a small pot and stir over low heat until sugar is dissolved.
*You will get the best result if you use Pom brand pomegranate juice- it’s a much prettier red color than the shelf brands. 

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