We have a running joke in our house about Cinco de Mayo. It all started one year when D asked me when it was. I kid you not.
As a transplanted Texas girl, Cinco de Mayo is just my excuse to make mexican food and margaritas. Well, ok, really any day is a good day to make margaritas! 🙂
These are really great – the quick simple syrup of water and sugar brings a nice sweetness to the pomegranate juice. So delicious! I promise you will not be disappointed! I don’t like salted rims with my margaritas, but I’m sure you could do so here if you like it.
The recipe says this comes from Lanny’s Alta Cocina Mexicana in Fort Worth, Texas. Never been there, but I may have to soon! 🙂
1/4 cup sugar
1/4 cup hot water
1 1/2 cups pomegranate juice (POM, in the refrigerated juice section of the grocery store)
3/4 cup silver or white tequila
1/2 cup fresh lime juice (about 6 limes)
1/4 cup orange liqueur (Triple Sec)
Garnishes: orange and lime slices, optional
1. Stir together sugar and hot water until sugar is dissolved.
2. Stir in remaining four ingredients.
3. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. Cover with lid, and shake 30 seconds or until thoroughly chilled.
4. Remove lid, and strain into chilled cocktail glasses. Garnish, if desired. Serve immediately.
5. Repeat procedure with remaining pomegranate mixture.
The recipe notes that you can make up batches of the margarita mixture ahead of time and chill. Shake to order when friends arrive.
Source: Southern Living, July 2007