Lower the bill at your holiday party by offering one sensational, seasonal drink: Rudolph-red pomegranate margaritas, premixed by the pitcherful. This recipe comes to us from Good
1 can (12-ounce) frozen limeade concentrate, thawed
2 cups water 3-1/2 cups gold tequila 2 cups pomegranate juice 1 cup triple sec 5 limes
Ice cubes for serving
1 cup fresh pomegranate seeds (from 1 pomegranate)
1. In large pitcher, combine limeade and water until wellblended. Stir in tequila, pomegranate juice and triple sec.
2. Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim. Makes 8 1/2 cups margarita mixture, or approximately 18 servings.
Virgin Pomegranate Margaritas: Substitute 2 cups lemon-lime seltzer for tequila and triple sec. Substitute pomegranate cranberry juice for pomegranate juice. Proceed as above.
Tips & Techniques: Intense lime flavor comes from a budgetfriendly can of concentrate. Mix and refrigerate the margaritas up to a day ahead.
©2009 Hearst Communications