Spicy Pomegranate Margarita Recipe

1. Rim the glass

Run a lime wedge around the rim of a rocks or coupe glass. Spread the coarse salt or Tajín on a small plate and dip the rim into it to coat evenly. Set the glass aside.

2. (Optional) Infuse or muddle spice

If you want extra heat, either add jalapeño slices to the shaker and gently muddle once or twice (do not pulverize) to release fresh heat, or add the specified drops of ghost pepper tincture/syrup to the mixture. Adjust amount conservatively — ghost pepper is extremely hot.

3. Combine ingredients

Add Ghost Spicy Blanco Tequila (2 oz), triple sec (0.75 oz), pomegranate liqueur (0.75 oz), fresh lime juice (0.75 oz) and agave syrup (0.5 oz) into a cocktail shaker.

4. Add ice and shake

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well-chilled.

5. Strain

If you muddled jalapeño, double-strain the cocktail using a fine-mesh strainer into the prepared glass to remove seed and pulp. If not muddled, a single strain is fine.

6. Float a few pomegranate arils on the surface, add a lime wheel or wedge on the rim, and serve immediately. Taste cautiously for heat — if too spicy, serve with a water or soda side.