pomegranate margarita – my favorite mix

God help me, I love tequila. I truly do. Margarita’s make me happy! But I love them with a kick of fruit. Pomegranate margarita’s are my go-to order. They aren’t that easy to replicate for me because most good Mexican restaurants who make a mean margarita use their own secret sour mix. This is the pomegranate margarita recipe I use for parties, or when I just don’t feel like making one from scratch.

To make life easy when I make margarita’s I use two things that make a huge difference: the Williams-Sonoma Key Lime Margarita Mix and Pama pomegranate liquor.

the pomegranate margarita recipe

When I make my margarita I use:

  • 3 ounces tequila
  • 1 ounce cointreau
  • 3 ounces of Williams-Sonoma Mix
  • Juice of 1 lime
  • Float 1 ounce of Pama on the top

Let me caveat this recipe by saying I truly don’t measure when I make a cocktail. Shame on me, I know. So this recipe is sort of a guesstimate to what I use. The mix is a very strong, somewhat sweet and tart taste so for your first drink I would play with it a bit. If it’s terrible, you can give it to someone at your house you don’t like. Ha, I kid, I kid. Or do I?

I don’t love salty margaritas, so I know this may not be for everyone. I skip the salted rim and the cointreau because I think this gives it a lot of sweetness already. The mix is on the tarter side, but I love it!

where to buy the pomegranate margarita recipe

williams-sonoma key lime mix  |  pama liquor (only in liquor stores – not grocery stores)  |  love these outdoor margarita glasses

Pomegranate margarita recipe. How to make the perfect pomegranate margarita using a margarita mixer.

williams-sonoma key lime mix  |  pama liquor  |  love these outdoor margarita glasses

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3 Comments

  1. Jan Jessup
    June 2, 2017 / 5:10 pm

    Hola, Kelly!
    Saw your post about Margaritas—and thought I would share a favorite brunch or picnic drink: Pink Grapefruit Margaritas from the Barefoot Contessa’s book How Easy is That? I like to make a pitcher of these the night before, freeze them and then thaw 2-3 hours before needed. The margaritas stay slushy or cold enough without adding ice to dilute them–and you can always put them back in the refrigerator to stop the thawing.

    Many of the Barefoot Contessa recipes can be found on the Food Network website: http://www.foodnetwork.com

    These Pink Grapefruit Margaritas are a beautiful rosy color. After juicing, I pour the grapefruit/lime juice through a sieve to remove pulp. The other thing I like about this recipe is that there is no need to salt the rims of the glasses; you just put a little salt in the margarita mixture. I find that they’re not too salty and taste just right. Enjoy! ;>}

  2. Kerri
    June 8, 2017 / 5:26 pm

    FINALLY trying this tomorrow night for a ladies night out…I loved the video you made awhile back…so glad you posted this to remind me to make it!

    • Kelly June 10, 2017 / 9:41 am

      Oh good!!! So how did it come out Kerri?!

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