That’s a pomegranate margarita. Not a martini. Do you know how thrilled I was at the idea of pomegranate mixed with tequila? It must have been what John Montagu, 4th Earl of Sandwich felt when he figured out he could change history by creating, you know, a sandwich.
My awareness of this phenomenon came about when the Husband and I went to a bar for drinks and appetizers recently, and the bar menu featured this very item. I was giddy as a schoolgirl while drinking it (and after). And when the weekend came, it was obvious I had to try to make my own version.
Tequila just does it for me in a way that vodka can’t. It’s like choosing between two bands: Rolling Stones vs. Beatles. (Stones all the way, baby.) Or two film heroes: Matt Damon (of the Bourne trilogy) vs. Daniel Radcliffe (of Harry Potter fame). It’s no contest. It’s not like vodka isn’t worthy of something or other, but it’s just not worthy enough to make it into my liquor cabinet regularly. It’s too sharp, too rough around the edges. And vodka doesn’t have a funky song.
Besides, it’s practically fall. Anything deep red should do the trick for happy hour. Let the cool breeze waft through your open window as you sing, “Humidity Shmidity.”
How to make your own amazing Pomegranate Margarita:
Ingredients (serves 1):
One shot tequila blanco
1/2 shot triple sec
a dash of Grand Marnier
a dash of lime juice (or a real lime, if you’re into that sort of thing)
1/3 cup pomegranate juice (Important: not any pomegranate juice will do. At the risk of sounding like an advertiser, let me recommend POM Wonderful. It makes everything in your drink better. It’s a little pricey—unless you’re lucky enough to find it on sale at 4 for $5 with a paper coupon for $1 off at your local grocery store, like moi—but worth it.)
Now stir the thing and pour it.