Wondering how to make a margarita at home that's way better than anything you'll get at a Mexican restaurant? Use the tangy combination of blood oranges and limes! This drink is not for the faint of heart--the double power of citrus will make your mouth pucker, so add a teaspoon of agave nectar if it's too tart for you. Blood oranges are known for their beautiful purple and orange flesh but also for the sweetness of their juice. At the end of winter when blood oranges are in season, stock up and juice a dozen at a time and freeze the juice in ice cube trays.
A classic margarita is made with tequila, lime juice and triple sec but I prefer to use Cointreau instead of triple sec because it adds a cleaner less chemical flavor. Tequila has a rich smoky flavor that is a match made in heaven with lime. Margaritas are a fantastic drink to serve while entertaining because the ingredients are easy to keep on hand and your guests will be impressed each time they hear the sound of ice clanging around in a cocktail shaker.
Tequila is made from the agave plant and many brands have emerged in the past couple years offering delicious organic versions. IXA makes a beautiful organic Añejo Tequila as does the brand Dulce Vida.
- Makes 2 - 4.5 OunceServings
- 4 ounces fresh squeezed blood orange juice (from about 4 blood oranges)
2 ounces lime juice
2 ounces 100 percent agave Tequila
1 ounce Cointreau liquor
1 teaspoon agave nectar (optional)
1 teaspoon flaky salt
Add the blood orange juice, lime juice, tequila and Cointreau to a cocktail shaker with 5 large ice cubes. Shake vigorously.
Take two small tumblers and coat the rims with a bit of the margarita. Pour the salt on a small plate and coat the rims. Add two large ice cubes to each glass and pour out the cocktail. Serve immediately.