It's the best frozen pomegranate margarita ever.
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It's 5:00 in Bedford, N.Y., and Martha Stewart is whipping up her signature cocktail, the Martha-Rita, her fabulous take on the frozen pomegranate margarita.

In classic Martha style, our founder shared all the details to ace making this drink on Instagram, even recommending the type of glass you should use. She prefers large, beautiful goblets for serving these sips (she found her crystal glasses at a tag sale!).

What You'll Need

For this frosty, frozen margarita, you'll need a blender—not a cocktail shaker. And if you want to make a Martha-Rita just like Martha's, you'll need to pull ingredients from her favorite brands. Her go-to tequila is Casa Dragones ("The best I've ever tasted, yet" she said), and she opts for an all-natural triple sec, such as Stirrings.

Martha always uses pomegranate juice concentrate from Pom Wonderful, which was founded by her friend Lynda Resnick. (Try this frozen pomegranate margarita recipe if you want to make the cocktail with juice, not juice concentrate.)

  • Blender
  • Tequila blanco
  • Triple sec
  • Lime juice
  • Pomegranate juice concentrate
  • Halved limes
  • Salt
  • Ice

How to Make a Martha-Rita

Martha's recipe yields four giant pomegranate margarita cocktails. Her method includes carefully rimming only the outside of the glass, never the inside, which helps to prevent the salt from dripping into the margarita: "That's pet peeve number one," she said.

You might be surprised to hear that Martha often uses a dry measuring cup when measuring the ingredients for the cocktails. "Someone called me out for using a dry measuring cup instead of a wet measuring cup but forget it—you can use anything that you know is accurate," she quipped as she poured the pomegranate concentrate into a copper dry measuring cup.

  1. First, make the salt rim: Take a halved lime and rub the juice on the outside of the glass. Martha coats the lime-rimmed glass with a coarse sea salt, such as fleur de sel.
  2. In the blender, combine 2 cups freshly-squeezed lime juice, 2 cups tequila blanco, and 1/2 cup triple sec. Add 1/2 cup pomegranate juice concentrate and ice and put the blender on high, blending until the mixture is homogenous and you can't hear any ice in the blender.

As for how you'll know when you've blended your batch sufficiently? "You want it icy, frothy, cold, and pink," said Martha.

Her perfectly pink Martha-Rita is just right for sipping any time of the year. "One drink per person—no more," said Martha of the boozy, but delicious treat.

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