Because we’ve got weekends on our mind.
The hubs and I are en route to Napa as we speak and getting ready to indulge in way too much wine and delicious food, but last week I was living and breathing Mexican food. After my FEED Supper on Thursday night (which was a smashing success BTW, check out my recap here!) all I could think about was enjoying a stiff, ice-cold margarita. On Friday, I got my butt out of bed and to the store to make my own seasonal take on the drink, and this Pomegranate Margarita was born!
Although I usually reach for bourbon when I’m making a cocktail, living in the heavily Hispanic-influenced town of Santa Barbara (and growing up in California in general) has given me a great appreciate for a good margie. Where else, after all, do they have a week every year that’s completely devoted to Old Spanish Days?
There’s certainly no shortage of margarita recipes here at CGC:
I made these Pineapple Pummelo Margaritas way back in January when I was trying to find ways to use up all the cool winter citrus…
I made this Blood Orange Margarita once winter had officially ended but I could still find my favorite messy fruit in stores…
And I made this Li Hing Pineapple Margarita in the heat of summer to pretend like I was in the tropics.
Well, I think it’s about time for a fall rendition! Enter, this tasty, tart Pomegranate Margarita. I have to say, I came up with the idea to use pomegranate for my fall-themed margarita because I thought (a) apple cider would be way too obvious and (b) a pumpkin margarita did NOT sound appetizing to me at all.
BUT, once I was sitting down to edit these photos, I realized that said Pomegranate Margarita would also make a fabulous winter-y cocktail – just look at all the red and green!
The ingredients are simple, there are only four!
Tequila
Cointreau
Pomegranate juice
Lime
If that doesn’t just scream “easy like Friday afternoon” at you, I don’t know what will.
So here’s the deal, you can make and enjoy a Pomegranate Margarita now when you can’t look at another pumpkin or apple again AND you can make it in December for your office holiday party, or White Elephant Party, or Christmas Eve dinner. The possibilities are endless!
I’m going to keep things short this week, as we obviously have a busy day ahead of us with lots of wine to drink! Be sure to follow along with my adventures on Instagram and stay tuned for a super-fun post coming at you on Monday! XO
- 1 ½ ounces blanco tequila
- ¾ ounce Cointreau
- 2 ounces pomegranate juice
- ½ ounce fresh lime juice
- Combine all ingredients in a rocks glass over ice. Garnish with a lime wheel or wedge.
Chin chin!