Pomegranate And Fig Margarita Recipes

Steps:

• For the fig-honey syrup: Combine the figs, 3/4 cup water, honey and salt in a medium saucepan. Bring to a boil over high heat, then reduce to medium heat. Cook, mashing the figs with a potato masher or whisk, until the mixture thickens and is deep purple, 3 to 5 minutes. Let cool completely.
• Strain through a fine-mesh sieve set over a bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Makes 5 to 6 1/2 ounces or enough for 6 to 8 cocktails (see Cook's Note).
• For the cocktail: Spread some salt in a small shallow bowl. Run 1 of the lime wheels around the rim of a rocks glass, then dip the rim into the salt to coat.
• Add the tequila, lime juice, orange liqueur, fig-honey syrup and pomegranate juice to a cocktail shaker. Fill the shaker with ice and shake vigorously until mixed and chilled, 20 to 30 seconds. Fill the prepared glass with ice and strain the cocktail into it. Garnish with the remaining lime wheel and fig half, pierced on a cocktail pick. Serve immediately.

Steps:

• Combine tequila, orange liqueur, pomegranate juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.

Steps:

• Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.

Steps:

• Pour sugar and water into saucepan; set saucepan over medium heat; stirring until sugar dissolves.
• Let cool.
• In a blender, mix the sugar syrup, juices, tequila, liquor, and ice cubes and puree until slushy.
• Pour into salt rimmed glasses and enjoy!