Blood Orange Margarita
Swapping in some fresh-squeezed blood orange juice for a bit of the lime juice gives this margarita a distinctive sweet-tart taste and punchy crimson color. Blood oranges start popping up at markets in December, providing the perfect excuse to shake up a margarita in the dead of winter.
This cocktail was featured as one of our recipes to Turn Boring Winter Produce into Inspired Dishes.
- Kosher salt, for rimming the glass
- 1 lime wedge
- 1 1/2 ounces silver (blanco), 100 percent agave tequila
- 1 ounce freshly squeezed blood orange juice
- 1 ounce freshly squeezed lime juice
- 1/2 ounce Simple Syrup
- 1/4 ounce triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
- 1Pour enough salt on a small plate to just cover it.
- 2Rub the lime wedge on the outside rim of a cocktail glass; set the lime aside. Holding the glass at a 45-degree angle, dip the rim in the salt, rotating the glass until the entire rim is coated. (Avoid getting any salt inside the glass.) Set the glass aside.
- 3Place the remaining measured ingredients in a cocktail shaker. Fill the shaker halfway with ice and shake vigorously until the outside is frosty, about 20 seconds.
- 4Strain into the prepared glass and garnish with the reserved lime wedge.
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