Pomegranate Pineapple Margarita

This Pomegranate Pineapple Margarita recipe makes two cocktails - but you may not want to share!

Since we're just a couple of days shy of Cinco de Mayo, I've got margaritas on the brain.  I'm obviously not the only one - my friend Kate Ramos from ¡HOLA! JALAPEÑO has organized a crew of bloggers to post different margarita-themed recipes for the entire week. Head to Kate's Margarita Week page to see them all - I plan to sample three or four of them in the next couple of days!

My contribution to the Margarita Week madness is this pineapple + pomegranate number. It's slightly tangy, uber-refreshing (remember when uber was just a word?) with a nice tequila kick.

This pineapple margarita recipe calls for a splash of simple syrup, which you can either make or buy, whatever works for you. It's equal parts sugar and water, and handy for all kinds of things, not just cocktails. Get the instructions for making simple syrup here.

If you try this recipe out, let me know!

Pomegranate Pineapple Margaritas

K.C. Cornwell

This Pomegranate Pineapple Margarita recipe makes two cocktails - but you may not want to share! It's slightly tangy and uber-refreshing with a nice tequila kick.

4.86 from 7 votes

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Course Drinks

Cuisine Mexican

Servings 2 cocktails

Ingredients

  

1x2x3x

• 1 lime sliced into wedges
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 4 ounces tequila
• 2 ounces pineapple juice
• 4 ounces pomegranate juice
• 1 ounce simple syrup
• ice
• pomegranate arils for garnish

Instructions

 

• Mix together kosher salt and sugar, place in a small plate. Rub a lime wedge over the rims of 2 margarita glasses. Dip the rims into the salt and sugar mixture, add ice to the glasses.
• Mix tequila, pineapple juice, pomegranate juice, and simple syrup together.
• Pour into the margarita glasses, and garnish with the pomegranate arils and lime wedges.

Keyword cocktail recipes, gluten-free alcohol, gluten-free cocktail recipes, margarita recipe, pineapple margarita, pomegranate margarita

photo by James Collier