The Best Pomegranate Margarita

Prep 10 mins
Total 10 mins
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This refreshing Pomegranate Margarita is great for winter weather! Sweet and sour with a hint of resin from the fresh rosemary, it’s sure to be a hit at your holiday party!

A Gorgeous Seasonal Cocktail!

Are you in search of the perfect Christmas cocktail? Then you have to try this ruby-red pomegranate margarita. It’s made with smooth white tequila, real pomegranate juice, agave, lime, and Cointreau for a burst of fiesta flavor! 

You may not typically think of margaritas during the holidays, and I get it. Maybe an Irish coffee is more your style! But in the midst of the holiday hustle and bustle, a bold and fruity margarita is a delightful twist (if you catch my meaning!).

Looking for more fruity margarita recipes? Check out these Easy Watermelon Margaritas and Frozen Mango Margaritas!

Clockwise from center top: Cointreau, pomegranate juice, limes, rosemary, agave nectar, pomegranates, white tequila.

What’s in a Pomegranate Margarita?

Here’s a rundown of everything you’ll need to make a pomegranate margarita, along with tips for substitutions. Make this one your own! It’s a very flexible template for a great cocktail.

  • Lime Juice: Freshly squeezed lime juice gives the best flavor, but good quality bottled lime juice is also fine.
  • Rosemary: You’ll need one sprig of fresh rosemary for the shaker, and one for the glass.
  • Agave Syrup: Simple syrup can be used instead of the agave syrup, if you prefer.
  • Ice: For both the shaker and the glass.
  • Tequila: I recommend white tequila, also known as silver or blanco, but you could also use your favorite gold tequila.
  • Orange Liqueur: A little bit of Cointreau or Gran Marnier adds a touch of deep orange flavor and bite.
  • Pomegranate Juice: Fresh pomegranate juice is so fresh and sweet! Plus, it adds beautiful color. 
  • Pomegranate Seeds: Fresh pomegranate seeds make the perfect  garnish.

How to Make These Margaritas

This drink is so simple to make, but it tastes so complex and bright. The secret is to use the best ingredients available and allow them to macerate for just the right amount of time.

  1. Macerate the Rosemary with Lime and Agave. Combine the fresh lime juice, a piece of the rosemary, and the agave syrup in a shaker glass. Macerate (let soak) for 5 minutes.
  2. Add the Remaining Ingredients. Add the ice, tequila, orange liqueur, and the fresh pomegranate juice to the shaker, and shake everything well for half a minute or so.
  3. Serve. Strain the margarita into a rocks glass filled with ice, and garnish with the fresh pomegranate seeds and another rosemary stem.
Pomegranate halves on a cutting board with a knife, and a bowl of pomegranate arils.

How Do You Get Juice from a Pomegranate?

If you want to use fresh pomegranates to make fresh pomegranate juice for your margarita, here is how to do it! 

  1. Cut. Slice a fresh, ripe pomegranate in half. Remove the seeds (and save them for garnish, if you like).
  2. Squeeze. Squeeze each half of the pomegranate like you would oranges, either by hand or in a juicer.
  3. Strain. Strain the juice through a fine mesh sieve and use as desired.

Can I Make a Pitcher of Pomegranate Margaritas Instead?

Definitely! All you have to do is multiply each ingredient by the number of servings desired, and stir the margaritas together in a pitcher instead of using a shaker.

Overhead shot of a pomegranate margarita, garnished with rosemary and pomegranate arils.

Tips and Variations for the Perfect Margarita

How many ways can you serve this easy cocktail? The sky’s the limit! Here are just a few ideas to get you started.

  • Rim the Glass: You can rim the glass by running a line wedge around the glass to moisten it, and then dip the wet rim in a plate of salt or sugar.
  • Sweeten to Taste: You can add more agave syrup for a sweeter drink, or use less for a more tangy drink.
  • Use Your Favorite Glass: You can serve this in a rocks glass, martini glass, or whatever you like!
  • Make It Blended: Strain and blend the margarita mixture with the ice to make a frozen version that’s delightfully chilly.
  • Make It Bubbly: A splash of soda gives you a fizzy version of this drink that’s a little on the lighter side.
Two margaritas in rocks glasses with ice, garnished with rosemary. One of the drinks is on a coaster. The table is decorated with pomegranate arils.

How to Store Leftover Pomegranate Margaritas

If you make a pitcher of margaritas, you can save extras in the fridge for up to a day and in the freezer for up to two weeks. Strain the margaritas and discard the ice before storing in an airtight container.

Yield: 1 Cocktail

The Best Pomegranate Margarita

Two margaritas in rocks glasses with ice, garnished with rosemary. One of the drinks is on a coaster. The table is decorated with pomegranate arils.

This refreshing Pomegranate Margarita is great for winter weather! Sweet and sour with a hint of resin from the fresh rosemary, it’s sure to be a hit at your next fiesta!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 ounce fresh lime juice
  • 2 pieces of fresh rosemary, divided
  • 1 teaspoon of agave syrup
  • 1 cup of ice
  • 1 ½ ounces white tequila
  • 1 ounce orange liqueur (Gran Marnier or Cointreau)
  • 4 ounces pomegranate juice
  • Fresh pomegranate seeds, for garnish

Instructions

  1. In a shaker glass, add lime juice, a piece of rosemary and agave syrup. Macerate (let soak) the ingredients for 5 minutes.
  2. Add the ice, tequila, orange liquor and the pomegranate juice to shaker.
  3. Shake well for 40 seconds.
  4. Strain the contents of the shaker glass into your prepared rocks glass filled with ice and garnish as desired with fresh pomegranate seeds and extra rosemary stems. 

Notes

If you want to use fresh pomegranates to make fresh pomegranate juice for your margarita, here is how I juice pomegranates.

1. Slice a pomegranate in half. Remove seeds and save for garnish.

2. Squeeze each half of the pomegranate like oranges in a juicer.

3. Strain the juice through a fine mesh sieve and use as desired.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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