Sweet-and-Spicy Harissa Margarita

This harissa margarita leans into the ever-evolving “swicy” craze. A homemade harissa-honey syrup is the backbone of the cocktail, which is built up with agave-forward blanco tequila, pomegranate juice, and citrusy triple sec and fresh lime juice. It’s smoky, tart, sweet, floral, refreshing, and full of cool sophistication—a brisk departure from the typical spicy margarita.

Save this sweet-and-spicy harissa margarita for al fresco summer sipping. Make the harissa-honey syrup in advance and stow it in the fridge so you can build these cocktails whenever the moment’s right, like spontaneous drinks on the patio or when the odd pool invite pops up (it always does).

Ingredients for Sweet-and-Spicy Harissa Margarita

• Honey: Honey is this drink’s sweetener. You can use sugar instead, but we love the way honey’s earthy floral notes pair with the smoky, spicy harissa.
• Harissa: You can find harissa paste in the international aisle of most grocery stores, or you can make your own harissa with guajillo chiles, roasted red peppers, tomato paste, spices, olive oil and lemon juice.
• Tequila: The best tequila for margaritas is blanco tequila. Blanco tequila is agave-forward with a slight vegetal heat—two characteristics we want to highlight in the sweet-and-spicy blend.
• Pomegranate juice: Find 100% pomegranate juice at the grocery store from brands like POM Wonderful or Knudsen. Avoid juice blends, even if the first ingredient is pomegranate juice. We want the tart pomegranate to really shine here.
• Lime juice: Always freshly squeeze lemons and limes for your recipes, especially no-cook ones like cocktails. Each harissa margarita contains about half a lime. I like to roll the lime on the counter with medium pressure before cutting it to get the juices flowing.
• Triple sec: Most margarita recipes call for triple sec for a bright, refreshing orange flavor, an extra hit of booze and a touch of sweetness. Any triple sec is fine, but specialty brands like Grand Marnier or Cointreau offer elevated complexity.

Directions

Step 1: Prepare the harissa-honey syrup

In a small saucepan, bring the honey and water to a boil. Reduce the heat to medium-low, and cook the syrup until it’s slightly thickened, two to three minutes.

Remove the harissa-honey syrup from the heat and stir in the harissa paste until it’s completely incorporated. Refrigerate the harissa-honey syrup until it’s thoroughly chilled, about one hour.

Step 2: Shake the cocktail

Fill your cocktail glass with ice. In an empty cocktail shaker, combine the tequila, pomegranate juice, triple sec, lime juice and 1 ounce of the prepared harissa-honey syrup. Fill the cocktail shaker with ice, then cover it and shake the cocktail until a frost forms on the outside of the shaker, 15 to 20 seconds.

Step 3: Strain the cocktail

Strain the cocktail into your prepared cocktail glass. Garnish the drink with pomegranate seeds, if desired.

Recipe Variations

• Play with the spirits: Not a tequila fan? Vodka is a milder swap that emphasizes texture over flavor, resulting in a smoother cocktail. Rum is another great substitute if you want to boost the sweetness with a touch of tropical flair.
• Add a fun rim: Margaritas are known for their sugared or salted rims. Add your choice here by running a lime wedge around the glass’s rim, then dipping the glass in sugar or salt (before adding the cocktail, of course!). Want to make your marg even spicier? Try a Tajin rim.
• Make it frozen: On a summer day, break out the blender and puree the cocktail with ice for a homemade frozen margarita. Start with 1-1/2 cups of ice per serving, then add more by the half-cup until it’s a uniform slushy texture.
• Change up the fruits: Harissa and honey pair exceedingly well with citrus, melons and stone fruits. Instead of pomegranate juice, try watermelon, apricot, pineapple, mango, cantaloupe, blood orange, strawberry, peach or nectarine juice. Garnish your custom cocktail with matching toppings.

Can you make a harissa margarita ahead of time?

You can make certain components of a sweet-and-spicy harissa margarita ahead of time, but not the entire drink. Finish the harissa-honey syrup up to two weeks in advance and keep it in the fridge. The night before or morning of, batch the tequila, pomegranate juice, lime juice and triple sec together in a Mason jar. When you’re ready, fill a shaker with ice and your batched drinks, then add the 1 ounce of prepared harissa-honey syrup. Shake everything together and strain the cocktail over ice.

Sweet-and-Spicy Harissa Margarita Tips

What should you serve with sweet-and-spicy harissa margaritas?

Serve sweet-and-spicy harissa margaritas with lighter Mexican foods like carne asada tacos, chicken fajitas, or grilled shrimp or fish. Fill the plates with sides like esquites, stone-fruit salsa or homemade guacamole. Or go for something with a little more prep for a bigger impression, like birria tacos or hot-honey fried chicken.

What’s the best type of glass for a harissa margarita?

The best type of glass for a sweet-and-spicy harissa margarita is a margarita glass. Its wide opening allows the cocktail to breathe, and holding the glass by the stem keeps the drink colder for longer. If you don’t have a margarita glass, use a coupe glass or a martini glass. For a completely different look, try a highball or Collins glass.