Smokin’ Hot Berry and Pomegranate Margaritas

These cocktails get their heat from the Fresno chili pepper. For less heat, add the chili after shaking, or use as a garnish only. Mezcal lovers may want to increase the ratio of mezcal to tequila, too.

Serves: 8Prep: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 1 package (16 oz.) Private Selection™ Triple Berry Medley, thawed
  • 1⁄2 cup water
  • 1⁄2 cup pomegranate juice
  • Lime wedge
  • Coarse salt
  • Ice
  • 1 Fresno chili pepper, thinly sliced
  • 2 ounces silver tequila
  • 1 ounce lime juice
  • 3⁄4 ounce agave nectar
  • 1⁄2 ounce mezcal
  • 1⁄2 ounce triple sec


  • In blender container, blend berry medley, water and juice until no chunks remain. Strain through mesh sieve.
  • If necessary, add additional water to measure 2 cups. Cover berry syrup and refrigerate until ready to use or up to 5 days.
  • For each margarita, rub rim of 8-ounce glass with lime wedge. Dip rim of glass in coarse salt. Fill glass with ice.
  • In cocktail shaker filled with ice, combine 2 slices chili pepper, 1 ounce berry syrup and remaining ingredients.
  • Cover tightly and shake well. Strain into ice-filled glass.
  • Garnish with remaining chili pepper slices.