Recipe of the Week: Pomegranate Sour Margarita

Modern-SW-coverThis cocktail, dreamed up by Chef Ryan Clark, was named the World’s Greatest Margarita 2012 at the Seventh Annual World Margarita Championship in Tucson, Arizona. This version mixes in some pomegranate juice and a little white balsamic vinegar to tie you that lip-puckering, margarita good time. look for a reposado (rested) tequila that’s been aged at least two months. Aging mellows out the sharpness and bite of the tequila, and (with a mid-range tequila) the price is right. The balsamic vinegar brings this whole drink together. This recipe joins many other exciting concoctions in Modern Southwest Cooking.

Pomegranate Sour

Serves 2

1 cup citrus syrup (recipe follows)
1/2 cup Penasco or other reposado tequila
1/4 cup Grand Marnier
2 dashes of Queen Creek pomegranate or other white balsamic vinegar
1 splash of Pom or other pomegranate juice
2 tablespoons fresh pomegranate seeds

Pour the citrus syrup, tequila, Grand Marnier, vinegar, and pomegranate juice into an ice-filled shaker. Shake hard and strain into two unsalted martini glasses.

Garnish with fresh pomegranate seeds.

Citrus Syrup

Makes 1 cup

1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lim juice
1/3 cup sugar

Place the lemon and lime juices and sugar in a small saucepan and bring to a boil over medium heat. Stir until the sugar is melted and remove from heat. Cool completely and store in a clean juice jar or airtight container for 3 days.

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