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!