Last Light: A Spicy Pomegranate Margarita

In a season when sunlight is limited and seemingly hard to chase down, I find rituals that channel light and amplify it to be grounding and restoring. Taking small extra steps like lighting candles at dusk, bundling up and greeting the sun as it rises or winding down around a fire pit offers warmth to my soul and body — and brings me so much joy.

This particular drink recipe does just those things — it’s bright and refreshing, while bringing some balanced heat and spice. And it has just the right amount of cozy smokiness from a little kick of mezcal. Aptly named “Last Light,” this vibrantly hued cocktail makes a festive entrance almost every holiday season at my house, whether I’m sipping a nightcap on my own or batching this recipe for a small gathering.

LAST LIGHT

1 lime, quartered
1/2-inch piece of serrano pepper, coarsely chopped with seeds removed
1 sprig mint
1 sprig cilantro
1 1/2 ounces blanco tequila (I used Doña Loca Tequila Blanco)
1/2 ounce mezcal (I used Doña Loca Mezcal Espadín)
1/2 pink peppercorn syrup
1 1/2 ounces pomegranate juice
Pink peppercorn salt, for rim
Serrano slices, for garnish
Pomegranate seeds, for garnish

1. Prepare the pink peppercorn syrup at least 30 minutes ahead of time, so that it can cool.
2. Blend the pink peppercorn salt for rimming the cocktail and rim the cocktail glass.
3. To make the cocktail, add the lime quarters and serrano pepper pieces to a mixing tin and muddle well, extracting as much juice as possible.
4. Add the mint and cilantro springs and give a gentle extra muddle.
5. Add ice, tequila, mezcal, pink peppercorn syrup and pomegranate juice.
6. Shake well and strain into the rimmed cocktail glass, over a large ice cube.
7. Garnish with pomegranate seeds or more serrano slices for an even spicier flavor profile.

PINK PEPPERCORN SYRUP

1 cup sugar
1 cup water
1 Tbsp pink peppercorns

1. In a small saucepan, combine all ingredients and bring to a simmer over medium-low heat, stirring well.
2. Let simmer for about two minutes, remove from heat and let cool to room temperature.
3. Strain into a sealable jar and store in the refrigerator for up to two weeks.

PINK PEPPERCORN SALT

1/4 cup sea salt
1 tsp pink peppercorns

1. In a food processor, add the sea salt and pink peppercorns.
2. Pulse for about a minute.
3. Strain through a sieve to remove any large pieces and store the salt in a well-sealed jar.

Batching this for a crowd? Multiply the ingredients by the amount of cocktails you’d like to serve. You can prep it ahead of time and store it in the refrigerator. Just add ice and pour when you’re ready. I like to extend the quantity and dilute it a little by topping it off with equal parts dry sparkling wine and good seltzer water. It makes for a gorgeous punch-bowl presentation.

These perfectly-sized glasses are available from Jabulani Creations, a Western Slope company that specializes in importing beautiful homewares made by African women. Jabulani is an African Zulu word that means “happiness or to rejoice,” and sales go toward the women artisans and their families. Owner Isabel Ehrich thoughtfully sources her collections of ethically made glassware, woven baskets, serving trays and more — an impactful option for any holiday gifting.

Originally published in the winter 2025-26 issue of Spoke+Blossom.