Go Back

Spiced Up Pomegranate, Chile y Limón Cocktail

6 servings
Coctel Picosito de Granada, Chile y Limón


  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 allspice berries
  • 1/2 stick (about a 1” piece) true cinnamon or canela
  • 1 whole clove
  • Rind of a lemon, plus a quarter of the lemon to rim the glasses
  • 3/4 cup Centenario Reposado Tequila
  • 1 1/2 cups pomegranate juice
  • 3/4 cup fresh squeezed lemon juice
  • 1/2 fresh jalapeño stemmed, (seeding optional) more to taste
  • 2 cups ice
  • 2 tablespoons turbinado sugar
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon ground true cinnamon or canela

To Prepare

  • In a small saucepan, combine the granulated sugar, water, allspice berries, cinnamon, whole clove and lemon rind. Set over medium heat and let the sugar dissolve, stirring occasionally for 3 to 4 minutes, until you cannot see the sugar granules anymore.
  • Remove from the heat. Let it steep anywhere from 30 minutes to 12 hours. When ready to use, strain the spiced syrup into a small bowl or measuring cup. Reserve the lemon peel and cut it into 6 pieces.
  • In the jar of a blender, add the tequila, pomegranate juice, lemon juice, jalapeño and strained spiced syrup. Puree until completely smooth. Add the ice and puree again.
  • On a small plate, combine the turbinado sugar, salt and ground cinnamon. Rub the top of 6 glasses with a quarter lemon or water and rim with the sugar mixture. Fill each glass with the pomegranate drink, garnish each with one piece of the sweetened lemon peel, and serve!