INGREDIENTS
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2 oz EBY Blanco Tequila
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1 oz Pomegranate Juice
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1 oz Fresh Lime Juice
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6-8 oz Topo Chico
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Fresh Ginger
MAKE IT
Muddle a large slice or two of ginger, peeled, in a cocktail shaker with lime juice. Crush well to extract juices. Add pomegranate juice and tequila. Shake briefly with ice. Fill a glass with ice then fill about halfway with Topo Chico. Strain contents of shaker into glass. Top glass off with more Top Chico. Garnish with pomegranate arils and lime wedges. Stir before sipping.
