Pomegranate Is the Superior Fall Fruit — and This Batched Tequila Cocktail is Proof

This pomegranate punch is sweet and tart, and yes, there’s plenty of tequila to go around.

Spiked & Spiced

Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Risha Carnes

Active Time:
5 mins
Total Time:
1 hr
8 drinks

Piquant and slightly lemony, ginger tea gives this sweet-and-sour tequila and pomegranate cocktail an underlying soothing, warming spiciness. The crisp, clean flavor of blanco tequila allows the tart pomegranate juice and sweet maple syrup to shine. Vancouver-based, award-winning bartender Kaitlyn Stewart, who shares her recipes and cocktail expertise online (@likablecocktails), recommends serving this festive cocktail in tea cups instead of a rocks glass for extra pizzazz at your holiday table.

Frequently asked questions

What’s the difference between blanco and reposado tequilas? 

Much like the name suggests, blanco tequila is white or clear. Blanco and reposado tequilas are made the same way up until the step of aging and bottling: The piña, or core, of the agave plant is juiced, then that juice is distilled to create the spirit. Unlike reposado tequila, which gets its golden hue from between two months and one year of barrel aging, blanco tequila is not aged at all and therefore takes on no color. Blanco tequila is fresh and bright with flavors that can range from lemon and orange to herbaceous and vegetal. In contrast, reposado tequila can have stronger spice notes.

Notes from the Food & Wine Test Kitchen 

This bittersweet cocktail has a lovely backbone of ginger that gives it a slightly spicy kick. Ginger tea inherently has a citrusy sweetness, and when combined with lime juice in the cocktail, this flavor comes through even more. The flavor combination of maple and ginger evokes the cozy fall season, while pomegranate and lime add enough brightness to make this a great year-round cocktail. Consider garnishing with a bit of mint in the summer for an added pop of freshness.

Make ahead

This cocktail can be made up to 3 days in advance and stored in an airtight container in the refrigerator.


Ginger tea

  • 1 1/2 cups water

  • 2 ginger tea bags (such as The Republic of Tea)


  • 1 1/2 cups (12 ounces) blanco tequila (such as Lalo)

  • 1 cup pomegranate juice (such as Pom Wonderful)

  • 3/4 cup fresh lime juice (from 6 medium limes)

  • 1/2 cup maple syrup

  • Fresh rosemary sprigs and pomegranate arils, for garnish


Make the ginger tea

  1. Bring 1 1/2 cups water to a boil in a small pot over medium-high. Add ginger tea bags. Let steep for 8 minutes. Remove and discard tea bags. Pour tea into a heatproof glass, and let cool for 5 minutes.

Make the cocktail

  1. Combine tequila, pomegranate juice, lime juice, maple syrup, and cooled ginger tea in a large pitcher. Stir well, about 30 seconds. Refrigerate until well chilled, about 45 minutes.

  2. Remove the cocktail from the refrigerator, and stir to recombine. Place a large ice cube in each of 8 glass tea cups. Divide the cocktail evenly among tea cups. Garnish each with a rosemary sprig and 5 to 6 pomegranate arils.

Originally appeared in Food & Wine magazine, November 2023

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