Pomegranate Margarita for a Crowd

Quick Summary

This winter pomegranate margarita hits the sweet spot between festive and effortless. It batches beautifully, pours cleanly, and travels well in a pitcher or emptied bottle. It’s the kind of party drink you can make once and enjoy all night. Bold fruit, tart lime, and a hint of agave keep it balanced, while the option to split the tequila with mezcal adds smoky depth (My whiskey roots also suggest a split between bourbon and tequila if you preferred for a more Kentucky take on the drink). If you need a holiday cocktail that feels polished without slowing you down, this is it.

Ingredients You’ll Need for the Pomegranate Margarita

The ingredients list is quite simple for this one. Make sure you’re using a silver or reposado tequila here.

• tequila (or split with mezcal for a smoky variation OR bourbon for a Kentucky twist)
• orange liqueur – like Cointreau or Triple Sec
• fresh lime juice
• pomegranate juice – I prefer pure pomegranate, not mixed with blueberry or cherry
• agave nectar (adjust to taste)
• garnish: fresh mint or rosemary, pomegranate arils, smoked salt for a rim if desired

Why This Works

Batching margaritas seems simple, but most big-batch recipes fall apart because it’s easy to forget what the shaker actually does. When you build a drink one at a time, you’re chilling, aerating, and diluting the mix in controlled proportions. A batched drink doesn’t get any of that unless you build it in. That’s why this version includes water: it pre-loads the dilution so the drink tastes balanced the moment it hits the glass. Skip it and you’ll end up with a too-sharp, too-boozy batch that needs rescue ice in every pour.

Here’s the thing: pomegranate also brings a structure that works especially well in a large-format cocktail. Its gentle tannins create a backbone that keeps the drink from flattening out over time, and the juice has enough natural acidity to hold its brightness through refrigeration. Lime adds the clean, familiar snap every margarita needs, while orange liqueur rounds the edges and gives the mix a polished finish. It’s bold enough for winter but fresh enough that your guests keep coming back.

If you split the tequila with mezcal, you unlock something special. Mezcal’s smoke and earthiness threads through the fruit and citrus, giving the whole drink a subtle warmth that reads as “holiday” without turning into a spiced cocktail. It’s the kind of depth that tastes intentional without you having to say a word. That’s why I always batch it— you get the finesse of a hand-shaken drink with the ease of a pitcher!

Variations & Tips

• Half-Tequila, Half-Mezcal: Adds depth, campfire warmth, and balance to the fruit.
• Half-Tequila, Half-Bourbon: Adds caramel, sweetness and a touch of light oak dryness.
• Add citrus oils: Lightly heat the agave and add the peel of a lemon or orange to it. Let steep then strain before adding to the batch. This bumps up the citrus notes without adding more sugar to the blend.
• Cranberry/Cherry-Pomegranate Blend: Use half unsweetened cranberry or cherry juice for a sharper, tarter profile.
• Spiced the Rim: I highly recommend smoked salt or sugar for the rim. Smoked salts and sugars are often used for finishing baked goods. Here, adding a little to the rimming mixture packs a big punch.
• Lighter Option: Add an extra cup of pomegranate and 1/2 cup of lime for a little lower ABV version.

Bartender note: When I’m batching for parties, I always chill this mix in the fridge first. Cold batches mean less dilution over ice and cleaner service.

Pairing / When to Serve

This cocktail earns its keep all winter long. It’s bold enough for holiday parties, bright enough for New Year’s Eve, and unfussy enough for a random Tuesday when friends show up with snacks and zero plan. The color alone does half the work: deep ruby tones that look stunning against winter greenery, candlelight, or a table covered in mismatched appetizer plates.

It’s also perfect for gifting. Because the batch divides cleanly into three 750 mL bottles, you can turn one mixing session into three polished presents. I always slip a rosemary sprig into the bottle before sealing it; it perfumes the mix just enough to feel intentional without taking over. Add a handwritten tag, a few pomegranate arils in a tiny bag, or a salt-and-sugar rim blend, and suddenly you’ve got a gift that feels genuinely thoughtful, not panic-bought at 8 PM.

People actually love getting this because it solves a real problem: holiday hosting burnout. Instead of candle number seven or another tin of cookies, they get something they can pour, chill, and serve without thinking. And if you’re headed to a weekend trip, a cookie exchange, or a marathon wrapping session, this margarita travels well and tastes even better on day two. It’s the rare batch cocktail that actually keeps its brightness, holds together through day three, and somehow keeps things festive instead of frantic.

More Recipes You Might Like:

• Batched Christmas Manhattan
• Batched Blackberry Bourbon Cocktail
• Batching for Summer Cocktails (but all of these are GREAT for winter as well) (Boulevardier batched, old fashioned batched, blackberry sour batched, hibiscus highball batched and more)