Blood Orange Margaritas
Enjoy the fleeting blood orange season with these blood orange margaritas.
Servings 1 serving
- 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
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