A Margarita, West Coast Style

Make this fruit-forward recipe created by Steve Calabro, mixologist at the Los Angeles cocktail and food haven, Red O Restaurant.

A tireless student of cocktail development, Steve Calabro is mixologist at Red O Restaurant in Los Angeles, with Mexican cuisine led by Rick Bayless. Try making his simple and delicious Grapefruit and Pomegranate Margarita—a popular cocktail at the hotspot—behind your home bar.

Grapefruit and Pomegranate Margarita

Courtesy Steve Calabro, mixologist, Red O Restaurant

1¾ ounces reposado Tequila
1 ounce pomegranate liqueur
2 ounces fresh grapefruit juice
1 ounce lime juice
¾ ounce simple syrup
Rosemary sprig, for garnish

Combine the Tequila, liqueur, juices and simple syrup in a cocktail shaker without ice. Shake vigorously and pour into a rosemary-salt rimmed coupe glass filled with ice. Garnish with a rosemary sprig.

To learn how to create Calabro’s rosemary-salt rim in three steps, click here.

Published on March 20, 2012

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