This is quite a yummy take on margaritas and my own special concoction! Since pomelos are pretty fibrous and not very juicy, this margarita is best serve frozen. Remember the left over mint syrup we had from canning the grapefruit in minty syrup? We are going to use it here (see, I told you not to throw it out!).
First, you will segment your pomelo. Now that you have your pomelo ready to go, you will need the following: Tequila, cointreau, fresh lime, minty syruip, pomelo segments, ice, bar shaker, shot measure, and a blender.
Ignore everything in the background...I have a small kitchen, ok!