To have fun the lives of family members who’ve handed with fond remembrances somewhat than sorrow is a trademark of the Mexican cultural custom. Throughout Dia de los Muertos every year, the November 1st and 2nd vacation is marked with colourful symbols of Mexican folks artwork—sugar skulls, altars, and recent flowers—and gatherings of household and mates. Leah Bergman, the proficient blogger behind Freutcake, capitalized on the deep jewel tones of Mexico in addition to among the nation’s most iconic components to create Chile Pomegranate Margaritas to toast the season’s holidays. Served within the gold-rimmed, sugar skull-adorned tumblers of our Day of the Dead collection, the Tajín-rimmed drinks take middle stage at any celebration.
Chile-Pomegranate Margaritas
Leah loves the citrus- and chile-forward Tajín Mexican spice mix and makes use of it to offset the deep pomegranate taste of this ruby-hued margarita. You may make your personal Tajín utilizing her recipe, or search for it in your grocery store.
Elements
- 2 tsp Tajín plus extra for garnish
- 2 tsp coarse salt
- 1 lime, juiced, plus 1 wedge for garnish
- 2 oz (60 ml) silver tequila
- 2 oz (60 ml) unsweetened pomegranate juice, akin to POM
- 1.5 oz (45 ml) Cointreau
Directions
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On a small plate, combine a number of teaspoons every of Tajín and coarse salt. Run a lime wedge across the rim of a margarita glass, then dip the rim within the salt and chili combination. Fill the glass with ice and put aside.
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In a cocktail shaker crammed with ice, mix the tequila, pomegranate juice, lime juice, Cointreau and a couple of teaspoons of Tajín. Shake vigorously till cocktail is nicely chilled.
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Pressure the cocktail into the ready glass. Garnish with a wedge of lime and extra Tajín if desired.
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Serve instantly!
