When Morgan & I were brainstorming flavors to incorporate into our fall cocktail series, cranberries, apples, pomegranates, ginger, plums, pumpkin and pears all made it on the list. Not pomelos.
When my trip to the grocery store failed me, as it so often does around these parts, I had to reassess and learn something I’ve been partially oblivious to for years — November is citrus season! Maybe it’s because of their bright & summery colors or tart & sweet taste, I don’t jump to citrus as a fall flavor. After standing in the middle of the grocery store and googling “pomelo” I learned that we are presently living in citrus season, from now until March, and I needed to make the most of it. I ditched the other fall recipes I had in mind & decided to grab a few pomelos and figure out how to make a cocktail with this interesting fruit.
The best way to describe a Pomelo (to anyone else who had never tried one before!) is that it's everything you've ever wanted a grapefruit to be. Better in every way — sweeter, bigger and all around more enjoyable. It smells like a grapefruit and maybe even looks similar on the inside too, but the flavor is far from bitter and tart — it’s actually sweet without adding sugar or anything to dress it up. I was inspired by a pomelo mojito recipe to pair the citrus with a mint syrup, but I still wanted the lime and tequila of a margarita to set off the fruit.
Pomelos have been my afternoon snack the last few days and will remain a staple on my grocery list throughout the fall & winter citrus season. This was one of the rare times I've been thankful the grocery was out of what I wanted & ended up with something even better! Cheers to pomelos and another week of cocktail recipes and to my sweet friend Caitlin at The Lillie June for making these with me!
For the Mint Simple Syrup:
- Add mint, sugar and water to saucepan over medium-high heat. Stir sugar until it dissolves.
- Allow mixture to come to a boil. Boil for a few minutes, immediately remove from heat.
- Allow to cool at least 5 minutes before refrigerating.
For the Margarita:
- In a small dish, mix the salt and sugar. Dip the rim of your glass into your extra pomelo juice & then salt the rim of your glass.
- Add the lime juice, mint syrup, tequila & pomelo juice to a cocktail shaker filled with ice. Shake until combined and strain into your prepared glass.
- Garnish with mint, lime and pomelo slices & enjoy!