The pomegranate is a historic fruit, name-dropped in the Bible and Greek mythology. Sweet, tart and bright-red, the thick-skinned fruit is a delicious treat, whether you eat the arils (the edible seeds) you find inside or juice them. But don’t forget the pomegranate’s application in cocktails. Its unique flavor works with a variety of liquors and during all seasons, sprucing up wintry whiskey drinks, summery gin drinks and everything between.
The Hearts of Pom is a simple variation on the classic Margarita that adds pomegranate juice to the holy trinity of tequila, orange liqueur and lime. Extract that juice straight from the raw fruit for an extra-fresh dose of pomegranate, or you can purchase a high-quality bottled version and achieve good results.
The drink calls for Riazul plata tequila, an expression that is made in the highlands of Jalisco and aged for a quick 15 days in neutral oak barrels. Rather than adding oak’s hallmark notes of vanilla, caramel and spice to the liquor, the barrels round out the tequila’s fresh agave character and earthy accents.
Cointreau and lime juice merge to create sweet, tart balance, while the pomegranate juice brings its own mix of sweet, tart flavors. The result is a refreshing, juicy cocktail that takes on the pomegranate’s red hue and rich taste without sacrificing its credibility as a quasi-Margarita. Garnish the Hearts of Pom with a few arils, if you’ve got some, and enjoy a tasty snack with each sip.
2 ounces Riazul plata tequila
1 ounce Cointreau
1 ounce pomegranate juice
1 ounce lime juice, freshly squeezed
Add the tequila, Cointreau, pomegranate juice and lime juice into a shaker with ice and shake until well-chilled.
Strain into a coupe or cocktail glass.