To celebrate the lives of loved ones who have passed with fond remembrances rather than sorrow is a hallmark of the Mexican cultural tradition. During Dia de los Muertos each year, the November 1st and 2nd holiday is marked with colorful symbols of Mexican folk art—sugar skulls, altars, and fresh flowers—and gatherings of family and friends. Leah Bergman, the talented blogger behind Freutcake, capitalized on the deep jewel tones of Mexico as well as some of the country’s most iconic ingredients to create Chile Pomegranate Margaritas to toast the season’s holidays. Served in the gold-rimmed, sugar skull-adorned tumblers of our Day of the Dead collection, the Tajín-rimmed drinks take center stage at any celebration.
- 1 cocktail shaker with strainer
- 1 citrus squeezer
- 2 tsp Tajín plus more for garnish
- 2 tsp coarse salt
- 1 lime, juiced, plus 1 wedge for garnish
- 2 oz (60 ml) silver tequila
- 2 oz (60 ml) unsweetened pomegranate juice, such as POM
- 1.5 oz (45 ml) Cointreau
- On a small plate, mix a few teaspoons each of Tajín and coarse salt. Run a lime wedge around the rim of a margarita glass, then dip the rim in the salt and chili mixture. Fill the glass with ice and set aside.
- In a cocktail shaker filled with ice, combine the tequila, pomegranate juice, lime juice, Cointreau and 2 teaspoons of Tajín. Shake vigorously until cocktail is well chilled.
- Strain the cocktail into the prepared glass. Garnish with a wedge of lime and more Tajín if desired.
- Serve immediately!