Arabica’s Pomegranate Margarita

This cocktail recipe from Arabica is sharp and sour, just like a margarita ought to be, that comes with a little added kick from its salt and pepper rim


Arabica Bar & Kitchen’s Pomegranate Margarita

Makes 1

Preparation time 5 minutes

Cooking time 2 minutes

We're big fans of a margarita here at Foodism – no matter what time of the year it is. Needless to say, this recipe from Arabica Bar & Kitchen is one that we'd happily make come rain, shine, or snow. Jazzed up with the addition of fresh pomegranate and a salt and pepper rim, this cocktail will have your dinner party guests coming back time and time again.

That being said, you really should get down to Arabica King's Cross to try out the real deal. It's one of the best places to eat in King's Cross for a reason, y'know. 


  • 40ml Tapatio Blanco tequila
  • 10ml Aperol
  • 15ml vanilla syrup
  • 15ml lime juice
  • 30ml fresh pomegranate juice

For the salt and pepper mix

  • 50g pink peppercorns (crushed)
  • 50g Maldon sea salt (lightly crushed)
  • 10g Urfa chilli flakes

To serve

  • Old Fashioned glass
  • ¼ lime
  • Salt and pepper mix
  • A few pomegranate seeds


  1. Rub the rim of a tumbler with the lime, then dip the glass in the spiced salt mix, to coat.
  2. Hard shake all the liquids with ice, then strain into the glass.
  3. Serve on the rocks, garnished with a few pomegranate seeds.

Recipe from James Walters and Mila Stibrova for Arabica King's Cross.