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Blood Orange Margaritas

Enjoy the fleeting blood orange season with these blood orange margaritas. 
Course Drinks
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 serving
Calories 178kcal


  • Citrus Press


  • Himalayan Salt or Kosher for the rim of the glass
  • lime wedge
  • 1 1/2 ounces tequila silver, blanco
  • 1 ounce blood orange juice freshly squeezed
  • 1 ounce lime juice freshly squeezed
  • 1/2 ounce simple syrup
  • 1/4 ounce Cointreau
  • ice


  • Rub rim of margarita glass with lime wedge and dip rim into salt. Hold glass at the angle you like to put as much salt on as you prefer.
  • Put the rest of the ingredients in a cocktail shaker and fill about half way with ice. Place the lid on the top and shake vigorously for about 20 seconds.
  • Pour into the salt-rimmed margarita glass and serve with the lime wedge.


Tequila - you want to use a good quality white tequila.
Salt - for rimming the glass.  This margarita lime salt sounds interesting, for this recipe we used some Himalayan pink salt.
Blood Orange Juice - freshly squeezed.  Buy oranges when their in season and freeze the juice in ice cube trays.
Lime Juice - fresh squeezed, save lime wedge for running along the edge of glass.
Simple Syrup - equal parts water and sugar heated until sugar dissolves.  Store in refrigerator for about a month.
Cointreau - or Triple Sec or my Homemade Orange Liqueur also works.  Some people only use cointreau in margaritas, while I prefer it's flavor if sipping straight or in a cocktail where the cointreau flavor would be more forward, in a margarita I am fine with a less expensive liqueur.



Calories: 178kcal | Carbohydrates: 17g | Sodium: 10mg | Potassium: 56mg | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 22.7mg | Iron: 0.5mg