It's also known as the Martha-Rita.

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It's five o'clock in Bedford, New York, according to Martha Stewart. Our founder took to Instagram this afternoon to share her recipe for pomegranate margaritas—or as we like to affectionately call them—Martha-ritas.

Martha recommends starting with large, beautiful goblets for serving the margaritas (she found her crystal glasses at a tag sale!). Take a halved lime and rub the juice on the outside of the glass, which helps to prevent the salt from dripping into the margarita—"that's pet peeve #1," says Martha. She coats the lime-rimmed glass with a coarse sea salt, such as fleur de sel. Once the glasses are ready, you can get to work whipping up the Martha-ritas.

In a blender, add two cups of freshly squeezed lime juice, two cups of tequila blanco—Martha's favorite is Casa Dragones ($69.99, drizly.com)—and an all-nature triple sec, such as Stirrings ($11.99, drizly.com). To this, add a pomegranate concentrate. Martha uses one from Pom Wonderful, which was founded by her friend Lynda Resnick. "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," Martha quipped as she poured the rich pomegranate juice into a copper measuring cup.

Add ice and put the blender on high—"you want it icy, frothy, cold, and pink," says Martha. Blend until the mixture is homogenous and you can't hear any ice in the blender. The result is a perfectly pink Martha-rita that's perfect for summertime sipping. "One drink per person—no more—and the card game will get very lively after dinner number 53 tonight," said Martha, who is currently quarantining on her farm.

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