Margaritas are for celebrations and what better burst of flavor is there for a party than the juicy pomegranate? This vivid, flavorful fruit opens up to reveal enchanting, gem-like red seeds. In our Pomegranate Margarita we use its juice to balance the distinct notes of agave and the sweetness of the triple sec or Cointreau. Not to mention, the it turns the cocktail a rich ruby red that appeals to the eyes just as the taste does to the taste buds.
Where Does the Margarita Come From?
It’s no secret that spirits made from agave have been around for centuries but just when did this liquor turn into the beauty that is the margarita? Some of the first glimpses that resemble the margarita came from Mexico. Charles H. Baker, author of The Gentleman’s Companion in 1939, recounts in his book that locals in Mexico would drink their tequila with salt and citrus. It’s no surprise though that honor of being the first maker of the margarita is claimed by various people throughout history.
One of those people is Los Angeles Bartender Johnny Durlesser. He claims the invention in 1937 with his recipe for a Picador in the Cafe Royal Cocktail Book that matches a margarita recipe.
Another is Carlos “Danny” Herrera, laying his claim in 1938 thanks to actress Marjorie King. King said she was allergic to hard alcohol though not tequila and thus the margarita was born.
A couple of years later, Francisco “Pancho” Morales said he made the margarita on the fly in 1942 when he was asked for a drink he didn’t know how to make.
Unfortunately, there is really no way to tell which of these makers came first. So, we’ll let you decide which story you believe the most.
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Pomegranate Margarita
Description
The seductive charms of the pomegranate will have you mixing up more than one margarita.
Ingredients
- 4 oz tequila, we use Patrón Silver
- 2 oz Cointreau or Triple Sec
- 2 oz lime juice freshly squeezed
- 6 oz pomegranate juice
- 1 oz simple syrup
- 1 lime wheel
- 1 lime wedge
Instructions
- Fill cocktail shaker 1/2 way with ice.
- Add tequila, Cointreau, lime juice, pomegranate juice, and simple syrup.
- Cap shaker and shake for 10 seconds.
- Fill glassware with ice and divide liquid between the two glasses.
- Float lime wheel in one glass and squeeze the wedge in the other.
Recipe by TABLE Magazine Staff
Styling by Star Laliberte and Anna Franklin
Photography by Dave Bryce
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