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Prep time
5 minutes
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makes
1 cocktail
Author Notes
I look forward to clementines come winter —they’re such a bright point on a cold, dreary day. My clementine margarita is inspired by a Tequila Sunrise, but with pomegranate juice to give the drink its red gradient. Clementines are less acidic than oranges and their sweetness cuts through the tart lime and pomegranate juices. Crisp, clear 1800 Cristalino añejo tequila rounds out this fruit-forward drink by adding depth, silkiness, and notes of warm vanilla. —Irene Yoo
Ingredients
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1 1/2 ounces
1800 Cristalino
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3/4 ounce
orange liqueur (like Grand Marnier)
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1/2 ounce
freshly squeezed clementine juice
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1/4 ounce
freshly squeezed lime juice
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1/4 ounce
pomegranate juice
Directions
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Combine 1800 Cristalino, orange liqueur, clementine juice, and lime juice in an ice-filled cocktail shaker and shake to combine (about 20 to 30 seconds).
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Strain into a glass with fresh ice, and pour pomegranate juice slowly over the back of a spoon over the drink to evenly distribute and let sink. Serve.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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