Spicy Chili Pepper POMaritas

Margarita:

• 2 medium jalapeños, sliced in rounds
• 2 cups Blanco Tequila, divided
• 2 cups fresh lime juice, chilled
• 2 cups POM Wonderful 100% Pomegranate Juice
• ‍1 cup agave syrup
• ½ cup triple sec
• Crushed ice
• Soda water (optional)

Salt Rim Garnish:

• 6 tablespoons kosher or sea salt
• 2 teaspoons aleppo pepper*
• 2 limes, zested
• Jalapeños for garnish

1. In a saucepan over medium-high heat, combine 1 cup of the tequila with sliced jalapeños. Bring to a simmer then remove from heat. Allow to steep 15 minutes then strain into a bowl over an ice bath. Discard jalapeños and let the infused tequila chill.
2. Combine the infused tequila, remaining tequila, lime juice, POM Wonderful 100% Pomegranate Juice, agave syrup and triple sec in a large pitcher. Set aside.
3. For the salted rim: Combine the salt, aleppo pepper and lime zest on a rimmed plate. Run the wedge of a lime around the rims of the glasses and dip the glasses into the salt mixture.
4. Fill the glasses with crushed ice, top with the POMarita mixture and a splash of soda water, if desired. Garnish with sliced jalapeños.

Tip: If you can't find Aleppo pepper, you can substitute a mixture of sweet paprika and cayenne pepper or red pepper flakes. Don’t use too much pepper or flakes—just a small pinch should be plenty.