Pomegranate Thyme Margarita

Menu Part: 
Beverage
Cuisine Type: 
Spanish
Serves: 
1

Chef Forgione created this cocktail for the Tacos and Tequila event at last Fall’s New York City Wine & Food Festival. It marries citrus and pomegranate juices with thyme and tequila—the perfect pairing with Latin-inspired tapas.

Ingredients

1 oz. 100% pomegranate juice
2 oz. tequila
2 tsp. Thyme-Infused Simple Syrup (recipe below)
1 1/2 tsp. freshly squeezed lemon juice
1 1/2 tsp. freshly squeezed lime juice
Crushed ice
Lime slice, for garnish

Steps

  1. Assemble all ingredients except ice and garnish in a cocktail shaker. Add ice; shake well.
  2. Strain into a chilled cocktail glass. Garnish with lime slice.

Thyme-Infused Simple Syrup
1 cup water
1 cup sugar
6 sprigs fresh thyme

  1. In saucepan, bring water to a boil. Add sugar and thyme; stir ingredients until sugar completely dissolves.
  2. Let syrup cool; strain to remove thyme. (The longer thyme remains in the syrup, the stronger the flavor will be.) Makes 1 cup.
Source: Marc Forgione for POM Wonderful

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources