There is a fabulous restaurant here called Pomegranate Bistro. My friend Shona and I love to go there, and this is our favorite drink. The bartender was kind enough to give us the recipe, but it called for a couple things that were only available to people in the food industry (frozen purees that would cost $100 to ship!). So Shona and I spent an afternoon trying different combinations. We sacrificed for you - downing about four or five of these to make sure they tasted just right - heh heh. The raspberry puree takes a bit of time, but after you try this drink, you'll know how worth it it is!
Pomerita (Pomegranate Margarita)
2 ¼ oz tequila
¾ oz Grand Marnier (no substitutes)
½ lime, squeezed
3 oz pomegranate juice
2 oz raspberry puree*
Combine in cocktail shaker. Strain into margarita or highball glass filled with ice.
*To make raspberry puree, combine 12 oz frozen raspberries and 1 cup sugar in a small saucepan. Heat, stirring frequently, to a slow plop-plop boil. Boil for 2 minutes, until sugar is fully dissolved and raspberries are mushy. Transfer to blender to puree (be careful to vent it). Drain through a fine sieve to remove most of the seeds. You can make this ahead and then freeze it in 2 oz cubes.
Cheers!
