Ah, Margaritas! Let’s admit it; the margarita is the quintessential “Hey, Girl, Hey! Drinks after work?” go to. The drink that has fueled many a karaoke duet featuring one of the big three – Madonna, Journey, or if we are being real, which I like to think we are, Sir Mix-A-Lot.
“National Margarita Day” is quickly approaching and to celebrate such a momentous occasion, here is a deliciously simple Margarita recipe to get you into that celebratory mood!
Pomegranate Margarita Recipe:
1.5 ounces 100% Agave Tequila
.5 ounces Cointreau
3 ounces Pomegranate Juice
Garnish with a Salt Rim and a lime twist
For this margarita I am salting the rim, but if you are feeling fancy and want to put Pinterest to shame, feel free to get creative. There is edible glitter, colored sugars, chocolate shavings, the options are endless. Whatever you choose, remember these two tips when rimming a glass:
1. The ingredient you choose has to have a low moisture content. Products with high moisture content have a tendency to clump together and may not stick to the glass. Just like with Mascara, clumping is not a good look.
2. If what you are using is a little denser/heavier (i.e. Coconut Flakes), use a thicker liquid to act as an adhesive. Karo syrup is a good alternative. *Side note on Karo syrup – my mother used to use it to stick bows to my head when I was a bald baby so you know this stuff is versatile. (Where is that emoji with the girl shaking her head because I so need it here?)
Coat the edge of the glass with the liquid, slowly roll it through your rim ingredients and then set aside.
The base of the margarita is, obviously, the nectar of the gods – Tequila. Tequila is pretty interesting in itself. Tequila is a lot like Champagne in the sense that to be considered 100% Blue Agave Tequila it needs to be made within the Tequila region of Mexico. There is also a variation of Tequila or “Tequila Mixto” that can be produced anywhere in the world and contains additional ingredients like sugars, extracts, etc. Each type of Tequila has subsets so whether you go with a Reposado, Blanco, Anejo (or you just drink it for the worm at the bottom) there are many ways to make an impressive margarita without feeling like you are taking on a second job.
To start, begin mixing your ingredients. I use a mixing tin, but if you don’t have one, I know you have a large glass lying around somewhere that will work just fine. Whether that glass is gorgeous crystal or a red solo cup (Yeah, I am talking to you, Toby Keith) is completely up to you. Put about a half of cup of ice in the cup and pour in your Tequila, Pomegranate Juice, and Cointreau. What is Cointreau you may ask? Well, quite frankly, when making more tart/acidic drinks, it is the JAM. It has a soft orange flavor that really rounds out a margarita.
If you are using a tin, this is your Tom Cruise Cocktail moment. Shake it! Shake it like you are a 13-year-old and a Taylor Swift song just came on. If you are not using a tin, just get a spoon and stir the contents for about 30 seconds. You are almost there! Remember that rimmed glass? Fill the rimmed glass with ice and then pour in the drink using a strainer.
This is how I like mine, but you can make yours tarter by adding lime juice, sweeter by adding orange juice or spicier by adding Tabasco.
Tune-in next month for another installment of The STIR and, until then, experiment with some of your favorite flavors and enjoy National Margarita Day, you know we will!
(Photos by: Kimberly Davis) (Styling by: Darcy Folsom)