Toast the Holidays with a Pomegranate Ginger Margarita

Toast the Holidays with a Pomegranate Ginger Margarita

Pomegranates and their jewel-red edible seeds (known as arils) are one of late-fall’s true treasures. Their short but sweet season runs from September through late November. Luckily, pomegranate juice is available year-round. Its beautiful deep red color and sweet-tart flavor are perfect in this seasonal Pomegranate Ginger Margarita. It’s a delicious way to toast to late fall and the holidays.

Look for fresh pomegranate arils to garnish this cocktail, in the produce department. Or, pick up a few fresh pomegranates (they’ll keep for a week or two on the counter or much longer in the refrigerator) and seed them yourself. Here’s a short video that shows you how to do it. Just be careful to contain the arils because the juice will stain.

Pomegranate Ginger Margarita for 2

Homemade Ginger Simple Syrup (makes enough for 12 margaritas)

  • 1 cup granulated sugar
  • 1 cup water
  • ¾ cup thinly sliced and peeled ginger

Margaritas for 2

  • ¼ cup (2 oz.) fresh lime juice
  • ¼ cup (2 oz.) Cointreau
  • ¼ cup (2 oz.) homemade ginger simple syrup
  • ¼ cup (2 oz.) pomegranate juice
  • 5 oz. (2 standard shots) of tequila
  • Lime wedges
  • Pomegranate arils (optional-for garnish)
  • Margarita salt (optional)


  1. Bring the sugar, water, and ginger to a boil and simmer for 10 minutes.
  2. Remove from heat and keep the ginger in the mixture for a minimum of 1 hour.  Throw away the cooked ginger using a slotted spoon.
  3. In a cocktail mixer combine the lime juice, Cointreau, homemade ginger simple syrup, pomegranate juice, and tequila.  Shake with ice.
  4. Strain and pour over a salt rimmed margarita glass full of ice. Garnish with a lime wedge and pomegranate arils.