Sweet-and-Spicy Harissa Margarita

Total Time Prep/Total Time: 20 min. + chilling
Yield 1 serving
Test Kitchen Approved
This sweet-and-spicy harissa margarita strikes the perfect balance of bright citrus, tart pomegranate juice and smoky heat.

Ingredients

  • HARISSA-HONEY SYRUP:
  • 1/2 cup honey
  • 1/2 cup water
  • 2 teaspoons harissa chili paste
  • COCKTAIL:
  • Ice cubes
  • 1-1/2 ounces blanco tequila
  • 1 ounce pomegranate juice
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce triple sec
  • Pomegranate seeds and frozen cranberries, optional

Directions

  1. In a small saucepan, bring honey and water to a boil. Reduce heat; cook 2-3 minutes or until slightly thickened. Remove from heat; add harissa paste. Refrigerate 1 hour or until chilled.
  2. Fill glass with ice. In an empty cocktail shaker, combine tequila, pomegranate juice, triple sec, lime juice and 1 ounce prepared harissa-honey syrup. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with pomegranate seeds, if desired.

Nutrition Facts

1 drink: 290 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 43g carbohydrate (40g sugars, 0 fiber), 0 protein.

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