Blood Orange Margaritas
Blood Orange Margaritas.
I wish I had a grove of citrus trees in my backyard. Where I could look down over my deck in the morning, legs dangling on the railing, sipping my coffee and smell those wonderfully fresh citrus smells. Besides smelling like angel’s breath (yes I imagine that angels have citrus breath, totally normal), they just look like happiness. Greens, yellows and orange colors bursting from beneath the leaves.
Living where I do, it’s a pipe dream, but it’s a good dream. Until then I’ll grow my tomato and herb garden and be content scooping up as much citrus as I can while they’re in season.
Blood oranges are some of my favorites. Once you get past that name of course. Maybe it’s just me that’s squeamish and doesn’t like that word. The color, just look at it. Like a ruby (which just so happens to be my birth stone). A very tasty and much much less expensive ruby. The blood orange season comes and goes faster than I would like it to. When they’re in season and in my markets I’m buying them up as fast I can.
Besides just eating them like candy, or turning them into CURD (imagine the dessert possibilities with blood orange curd), my favorite thing to do with this is drink them. Margaritas anyone? Get your hands ready to juice, or grab your juicers if you’re fancy, and get to squeezing.
We’ll add other beautiful citrus to the mix.. I like to use both limes and lemons but you can solely use limes. A little simple syrup (a simple mixture of sugar and water cooked down to create a syrup) to sweeten the tart and tequila. Dancing is optional.
I found some gorgeous black sea salt at World Market and decided to salt the rims with it for a nice change of pace. You can use regular kosher salt, or even sugar if you prefer a sweeter rim.
Remember to please drink responsibly.
- 1 blood orange - juiced
- 2 limes - juiced
- 1 lemon - juiced
- 1 ounce simple syrup
- 3 ounces tequila
- black sea salt
Into a cocktail shaker filled halfway with ice add all ingredients. Shake.
Place enough salt onto a shallow bowl or plate to rim cocktail glasses.
Run the lime shell over the edge of 2 serving glasses. Invert glasses and dip into salt.
Fill glasses with ice. Equally divide margarita mix between glasses.