Pomegranate-Spice Margarita
Bright, bold, and a little bit spicy, this Pomegranate-Spice Margarita brings a festive twist to cocktail hour. Sweet-tart pomegranate juice mingles with cinnamon and a hint of chipotle heat, while sugared rosemary and jeweled pomegranate arils make each glass sparkle with holiday flair. Perfect for toasting the season in style.
Recipe - Groesbeck #75
Pomegranate-Spice Margarita
Prep Time15 Minutes
Servings4
0Ingredients
1 cup granulated sugar
4 sprigs fresh rosemary
water, for wetting the rosemary
1/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp chipotle powder
lime wedges, for rimming and garnish
ice, for shaking and serving
2 cups POM Wonderful Pomegranate Juice
1/4 cup orange juice
1/4 cup triple sec
8 oz tequila
cinnamon sticks and pomegranate arils, for garnish
Directions
- To make the sugared rosemary, spread the one cup of sugar in a shallow bowl. Run water over the rosemary sprigs. Roll sprigs in the sugar. Let dry at room temperature for 30 to 45 minutes or until the sugar sets.
- In a small bowl or plate, combine the 1/4 cup of sugar, cinnamon and chipotle powder. Rub the rims of 4 glasses with a lime wedge. Dip rims into the sugar-spice mixture.
- Fill a cocktail shaker with ice. Add pomegranate juice, orange juice, triple sec and tequila. Shake for 10 seconds.
- To serve, fill each prepared glass with ice. Divide the margarita mixture between the glasses.
- Garnish with sugared rosemary, a lime wedge, a cinnamon stick and pomegranate arils.
Nutritional Information
Per Serving (1): Calories: 310, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 46 g, Fiber: 0 g, Protein: 0 g.
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- To make the sugared rosemary, spread the one cup of sugar in a shallow bowl. Run water over the rosemary sprigs. Roll sprigs in the sugar. Let dry at room temperature for 30 to 45 minutes or until the sugar sets.
- In a small bowl or plate, combine the 1/4 cup of sugar, cinnamon and chipotle powder. Rub the rims of 4 glasses with a lime wedge. Dip rims into the sugar-spice mixture.
- Fill a cocktail shaker with ice. Add pomegranate juice, orange juice, triple sec and tequila. Shake for 10 seconds.
- To serve, fill each prepared glass with ice. Divide the margarita mixture between the glasses.
- Garnish with sugared rosemary, a lime wedge, a cinnamon stick and pomegranate arils.
