Pomegranate Margaritas with Persian Limes & Red Clay Spicy Margarita Salt
From Carrie Morey's Hot Little Suppers cookbook
- • ½ cup pomegranate juice
- • ½ cup fresh lime juice
- • 1/2 to 3/4 cup simple syrup
- • 1 cup blanco tequila
- • Red Clay Spicy Margarita Salt
- • 1 lime, cut into wedges
- • Ice
- Simple Syrup
- • 1 cup sugar
- • 1 cup water
I'm celebrating the warmer weather and longer days with my refreshing and juicy pomegranate margaritas. This recipe is near and dear to my heart... and actually starts with a little bit of a love story (more on that below!). More recently, I published this recipe in my second cookbook, Hot Little Suppers and it served as the inspiration for a festive spring evening on the porch during my Persian-ish Porch Supper.
The Persian-ish Porch Supper came about after International Women's Day. I had been so busy with the launch of our new Sea Salt Biscuit Crackers, that I didn't even realize that it was International Women's Day... until I looked at my phone, that is. My social media was fueled with so many women supporting women. I couldn't get enough and knew I needed to join in on the fun... and so a collaborative supper was born! Twenty fellow female entrepreneurs were brought together over supper with a menu inspired by my friend Krysten's tradition of Persian feasts.
I knew the menu was going to be full of exceptional flavors, and the signature drink could be no different. The pomegranate margarita is beautifully tart and sweet all at the same time, so when looking to add some spice, I looked to Red Clay Hot Sauce Co-Founder and CEO, Molly Fienning. Molly directed me to one of their newest products, Spicy Margarita Salt! I've included how to rim your glass with this amazing spicy salt below, as well as a sugar-rim option for those who prefer the cocktail without the spice!
THE LOVE STORY
Don't think I forgot!
The obsession with this pomegranate margarita started when I was living in New York City and my boyfriend (now husband), John, lived in Wyoming. He would visit me on long weekends where we spent our time at our favorite Mexican restaurant on the upper west side, Rosa Mexicano. We dined there so often that we quickly became friends with the bartender, José.
When John proposed, he sent me on a scavenger hunt across the city and one of the stops was the beloved Rosa Mexicano. It was our friend José that presented me with my last clue on the hunt. That last clue led me to John where he got down on one knee. Wow – and to think, it all started with a margarita!
- To make the simple syrup. In a small saucepan over medium heat, combine the sugar and water. Bring the mixture to a low boil. Stir until the sugar dissolves. Turn off the heat, and let it cool completely.
- To make a Red Clay Spicy rim: In a small bowl, add Red Clay Spicy Margarita Salt. Run the lime wedge over the rim of the glasses. Dip each rim into the salt and roll to cover.
- To make a sugar rim: In a small bowl, combine the 2 tablespoons turbinado sugar, 1 tablespoon salt, and zest of one lime. Run the lime wedge over the rim of the glasses. Dip each rim into the sugar mixture and roll to cover.
- In a blender, combine the pomegranate juice, lime juice, simple syrup, and tequila. Add ice and blend until thoroughly combined.
- Pour the margaritas into the rimmed glasses. Garnish with a fresh lime wedge and colorful straw!
I make this recipe with fresh pomegranates that I buy locally. You can juice a whole pomegranate in your electric juicer and it will yield half a cup of juice. If you don’t have a juicer, store-bought pomegranate juice works just as well!
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