Horseradish and pomegranate margarita

Time 3 minutes
Yields Serves 1
Horseradish and pomegranate margarita
(Lawrence K. Ho / Los Angeles Times)

Pour the tequila, Cointreau, lime juice, simple syrup and pomegranate juice into a shaker. Shake. Pour into a glass with ice. Add a lime wedge for garnish.

Adapted from a recipe by cocktail consultant Ryan Magarian of Liquid Relations for S-Bar. To make the horseradish-infused tequila, steep one-half cup cleaned, chopped horseradish in three-fourths cup tequila in a glass jar for 4 hours, then strain. This will keep refrigerated for 1 week.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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