‘Tis the Dram Season

SERVES 1

‘Tis the dram season for a pomegranate spiced margarita. This holiday margarita is made with rich reposado tequila, tart pomegranate juice, and allspice dram. Also known as pimento dram, this spiced liqueur has notes of clove, cinnamon, and nutmeg that add a warm, subtle spice to the drink. Simple to make and crowd-friendly, it’s a festive drink everyone will enjoy—especially the Swifties!

WHAT YOU’LL NEED

INGREDIENTS

  • 2 oz reposado tequila

  • ¾ oz allspice dram (like St. Elizabeth)

  • ¾ oz orange liqueur

  • 1 oz pomegranate juice

  • ¾ oz freshly squeezed lime juice

  • ½ oz freshly squeezed orange juice

  • Salt for rim (like Pink Himalayan)

  • Optional garnish: pomegranate seeds, orange wedge, or cinnamon stick

DIRECTIONS

  1. Run a lime or orange wedge around the rim of your glass. Dip the rim into a plate of salt, coating it evenly.

  2. Fill a cocktail shaker with ice and all the cocktail ingredients. Shake vigorously until well chilled. Strain into the salt-rimmed glass filled with ice. Garnish as desired.

RECIPE NOTES & TIPS

  • This cocktail is easy to scale up for a crowd. Multiply the recipe by the number of guests and mix in a large pitcher. Store in the fridge for up to 2-3 days (without ice). When it’s time to enjoy, shake in batches over ice and serve.

  • If you can’t find allspice dram, substitute it with a spiced simple syrup. To make it, combine 1 cup of granulated sugar, 1 cup of water, 3 cinnamon sticks, and 2 whole cloves in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat, cover, and let steep for at least 6 hours. Strain out the spices and store the syrup in an airtight container in the fridge for up to 1 month.

  • This recipe is easy to adapt into a mocktail. Simply use the spiced syrup from above in place of the allspice dram, skip the tequila, and top with sparkling water, such as Topo Chico.