Feb 22nd, 2005
Normally when I have people over for dinner I tend to focus on the food and let dinner and drinks pretty much take care of themselves. This time we wanted to keep it low stress, so planned on getting takeout. With all the time left over, I was able to concentrate on making a semi-elaborate dessert and cocktails. I had a lot of fun and would definitely consider repeating the experiment - it didn't hurt that the takeout was yummy.
Our menu ended up being mole chicken enchiladas, tacos pescado, and chicken tamales. To go with this I fixed Pomegranate Margaritas and Lemon Cake with Lime Curd (recipe coming). Pomegranate seems to be a trendy ingredient right now, with pomegranate molasses being featured in sauces and glazes, and bars whipping up Pomegranate Martinis, Margaritas, and Sangrias. I decided on the margarita to go with the Mexican food.
1 oz tequila
1 oz pomegranate juice (the Pom brand seems ubiquitous)
1 oz Cointreau
3/4 oz freshly squeezed lime juice
1/4 oz simple syrup
I multiplied this by four and that made enough for three people to have 1 and a half drinks a piece. To make enough simple syrup for four drinks just dissolve 1 oz of sugar in 1 oz of cold water. I suppose you could blend these with ice, but I just used my martini shaker and some ice.
Serve in a salt lined glass with a lime for garnish. The pomegranate juice is not very sweet, so the end result isn't too sickly sweet like frou frou drinks can be sometimes. My friend said it was just the right balance between alcohol and sweet.