- 2–3 ounces pomegranate juice (see note below)
- 1½ ounces tequila
- ½ ounce Cointreau or Triple Sec 1 ounce fresh lime or key lime juice (not from concentrate)
- Agave syrup, to taste
- Fresh pomegranate seeds, for garnish
- Slice of fresh lime, for garnish
Yield: Makes one drink
Carefully measure and pour all of the liquid ingredients into a cocktail shaker. Shake until well mixed. Pour into a glass filled with ice and serve with a slice of lime and a spoonful of the pomegranate seeds for garnish.
Notes: For the pomegranate juice, I recommend Lakewood Organic Fresh Pressed (not from concentrate). True pomegranate juice has a genuine sweetness, depth of concentration and a uniquely piquant zest. For some reason the more commercial producers seem to think “the public” won’t appreciate this complex flavor profile and tend to blend the true pomegranate character out or down with other fruit juices (apple, blueberry, etc.). An alternative source of great pomegranate juice would be a local Eastern Mediterranean (Turkish, Persian, etc.) market. Perhaps there’s more intensity with these juices because they come from a deficit-irrigated or dry-farmed orchard. I don’t know– I’m just particular about my pom juice! You can also experiment with adding Purfect Purée Concentrated Pomegranate juice at full strength for extra pom gusto (look for it in the freezer section of specialty markets). For tequila, I prefer to use Corralejo Reposado. It has a very smooth and fresh taste that works well in this recipe. You can also substitute gin for the tequila. If you do, I recommend locally made No. 209 Gin for its smooth and fruity flavor. I suppose you would then call it a “ginarita.” Some people might also like to salt the rim of the glass or add a splash of soda water to lighten the drink a bit.
Editor’s Notes: Contact Tres Sabores Winery to find out more (and reserve your space–they are very limited) about the winery’s upcoming pomegranate harvest festival to be held on November 12th. Activities will include pomegranate seed picking and juicing demonstrations, pomegranate cocktail classes (including Julie’s margaritas and “ginaritas,” of course!), as well as lots of creative pomegranate-themed snacks. In the evening there will be a seated family-style farm-to-table dinner in the winery’s cellar with classic pomegranate dishes that will also feature the winery’s lamb, guinea hens, olive oil, vegetables and more–all accompanied by Tres Sabores’ delicious wines.
Another local producer of excellent pomegranate-infused vinegar is Merchants & Millers. Their vinegar is handcrafted in Sonoma using local grapes which is then infused with pomegranate juice. www.merchantsandmillers.com
Recipe courtesy of Julie Johnson at Tres Sabores Winery