Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Holiday Champagne Margarita

Makes 8 6-ounce drinks
Holiday Champagne Margarita

Rick has taken his champagne margarita and given it a holiday twist.  Serve these in 6-ounce champagne flutes and be sure to use Cointreau rather than Triple Sec to bring everything into harmony.

Ingredients

2/3 cup fresh lime juice
1/3 cup 100% pure pomegranate juice
1 cup Cointreau
1 cup 100% agave silver tequila (some of our favorites right now are Cazadores, Herradura and Tres Generaciones)
2 to 3 tablespoons superfine sugar
1 lime half for moistening the glass rims
Coarse (Kosher) salt
1 bottle chilled brut champagne or other sparkling white wine

Directions

In a pitcher, combine the lime juice, pomegranate juice, Cointreau, tequila, and the sugar.  Mix until the sugar has dissolved.  Cover and refrigerate until chilled, about 1 hour.

Moisten the rims of the champagne glasses with the cut side of the lime.  Spread coarse salt on a small plate, then upend the glasses into the salt to crust the rims.  Fill each glass halfway with the margarita base (it'll take a generous 1/3 cup).  Slowly fill the rest of the way with champagne or sparkling wine, and hand to one of your lucky guests.

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