While wine is fairly traditional at holiday meals, some of us like to step it up a notch (or two). That’s why this year I’m breaking the mold and serving margaritas.
The seasonal tartness of pomegranate juice blends with the summery sunshine of raspberry tea, while orange and sage add complementary dimension to this flavorful cocktail. It’s a great drink to serve guests before dinner or to wind down after shopping!
For a non-alcoholic version, omit the tequila and add another ounce each of pomegranate juice and tea.
Ingredients:
- 1 ounce pomegranate juice
- 2 ounces tequila
- 2 ounces raspberry sangria tea, brewed
- 2 teaspoons sage-infused simple syrup*
- Ice
- Orange wedge
- Fresh sage leaves, thinly sliced
Directions:
- In a cocktail shaker, combine pomegranate juice, tequila, tea, sage simple syrup, and ice.
- Shake well, and then strain into a glass with more ice.
- Squeeze the orange wedge over top, then add to glass.
- Garnish with sage.
* To make sage-infused simple syrup: Bring ¼ cup water to a boil, then whisk in ¼ cup sugar until dissolved. Turn off heat, add several tablespoons chopped fresh sage leaves and put the lid on. Allow to steep for 5-10 minutes before straining leaves and allowing to cool.
