These margaritas hold a special place in my heart. Because I love a good margarita, yes – but also because these were the very drinks Daniel and I fell in love over.
As in, on our first date, we drank these margaritas at Rosa Mexicano, and fell in love. The rest is history.
It’s no surprise that I jumped at the opportunity to recreate these at home. They’re actually quite simple to make, especially if you use the bottled pomegranate juice. And although that does lend some sweetness, I like to add agave nectar in addition.
These margaritas are served frozen, which may come as a surprise to those of you who know I usually take mine on the rocks (hi babe, I’m pretty sure you’re the only one who knows that). I’m sure they would be phenomenal either way, but I like them frozen, because that’s how they’re done at Rosa.
{You didn’t think I’d leave you without a fabulous new margarita recipe for Cinqo de Mayo, did you?}
Frozen Pomegranate Margaritas
- Good white tequila {I use Patron}
- Orange liqueur {I use Patron Citronge – Triple Sec or Cointreau are also great}
- Pomegranate juice {I use POM brand, though you can squeeze your own if you wish}
- Freshly squeezed lime juice
- Agave nectar
- Ice
Start with an empty blender. Depending on the size of it, and the size of the glasses you use, you should be able to get at least four servings from one batch.
Add 4 parts tequila, 1 part orange liqueur, 1 part pomegranate juice, and the juice of 2 – 3 limes to your blender, making sure to leave some room in case you want to add more of a particular ingredient. Add a good squirt of agave nectar. Add ice and blend. Taste for additional agave or pomegranate.
