Blood Orange Margaritas
It’s Monday. In January, quite possibly the bleakest month of the year. So I made you guys some margaritas. Because if there’s one redeeming quality about this time of year, it’s citrus. Those gorgeous fruits are like delicious rays of sunshine in an otherwise blah kind of month. Blood oranges made several appearances in our Old Fashioneds (thanks to our friend Kelly Bakes) this time last year, and this year we are all about the blood orange margaritas.
Back in the day, I thought margaritas were those overly sweet frozen drinks I got at Mexican restaurants. When Eric and I got more into cocktail making a few years back, he made me an authentic margarita which completely changed my opinion on them and basically spoiled me forever. These are basically a riff on a standard margarita, with blood orange juice taking the place of the majority of lime juice. The bright color and fresh flavor are enough to get you through the coldest months. Soups and hearty dinners are all well and good for this time of year, but sometimes you just need a cocktail to end those especially dreary winter days.
- YIELD: 2 drinks
Salt and/or sugar for the rim
½ cup freshly squeezed blood orange juice
2 tablespoons freshly squeezed lime juice
3 tablespoons triple sec or cointreau
7 tablespoons white or silver tequila
Lime or blood orange slices for garnish
Rub the rims of 2 rocks-style glasses with a lime wedge. Dip rims in salt and/or sugar, if desired, and fill glasses with ice.
Mix or shake together the blood orange juice, lime juice, triple sec and tequila. Divide between the two glasses and serve immediately.