#Recipe for blood orange margarita full

Squeeze some juice, shake it up with the tequila, lime juice, simple syrup and orange liqueur and pour it into a salt rimmed glass. It helps build a juicy, brilliantly hued drink.īest of all, these blood orange margaritas are so easy to toss together. Unlike a traditional margarita, this blood orange margarita recipe uses a tiny splash of simple syrup to bring out the fruit flavors and soften the edges.

The sugar, acid and fruit flavors are perfectly balanced- and the end result is gorgeous. This blood margarita recipe that we're sharing is richly flavored, just tart enough to be refreshing (but not a lime bomb), and filled with undertones of earthy agave and that beautiful floral note of blood oranges. So we tweaked and tested and revised until we finally arrived at a gem of a recipe.

Some versions were overpowered by the lime, some were drowning in orange liqueur, others were too hot or too cloying. We wanted a margarita that really popped with blood orange flavor, which was surprisingly tricky. Sometimes the simplest recipes are the more difficult to get right. Their deep ruby color grabs your attention, but the sweet-tart, juicy taste keeps you coming back for more!īelieve it or not, we worked through a lot of blood orange margaritas to get to this final version. The details to a great cocktail without pushing the line into becoming a “mixologist”.Blood orange margaritas are absolute stunners. A little obsessive, but hopefully haven’t crossed the line to crazy. Don’t tell Diane but I’m hunting for the boards too, they’re swank. While Diane is scrounging the thrift shops and antique stores for bowls and boards, I’m hunting for cool cocktail glasses. Whether that is from an old-fashioned glass made from recycled glass to a throwback champagne bowl, serve up that proper cocktail in a glass worthy. Forget the swirly garnish to be tossed out of the way, give me a crackin’ piece of ice.įinally, finish the Blood Orange Margarita Cocktail in a glass that has some character. Its sexy and is has a star role in a good cocktail. Between the different sized and shaped ice cube molds, japanese ice pick, and the f*^&-ing swankest thing ever, a tray that makes clear ice, I am obsessive with my ice. A great cocktail should be very well chilled, and a frosty glass is ever so helpful. There is a shelf in our freezer solely dedicated to chilling a variety of cocktail glasses. Other little details I do? Freezing my glasses. But if you can taste the fruit just after being plucked from the tree… Baby! After squeezing them, the oils release to the surface and completely saturate the outside of the rind. There are amazing flavor in those oils, however it unfortunately doesn’t take long after picking for those oils in the zest to be lost forever.

But for citrus it is all about the oils in the rind. ‘Cause face it, sometimes homegrown is better, and other times “not so much”. Combine that with using garden fresh citrus, now we’ve got a cocktail to light up the eyes. The garden fresh citrus isn’t just for the romantic notion that homegrown it better. Once I started using bitters regularly in cocktails, so many cocktails made without them seemed to lack depth. My biggest leap in cocktail making came after reading the book, Bitters. Years ago, I thought I made a mean blood orange margarita, as any guest to the house would concur, but compared to what I make today, they are not even in the same league.

#Recipe for blood orange margarita full

Never being fully satisfied or full of my own knowledge, I am always learning or trying to be better at the things I love. Sometimes, nowhere near as good. There is nothing secret or special about how I make cocktails, particularly this Blood Orange Margarita Cocktail. I want you to have one of my cocktails and be ruined for life knowing that unless you are somewhere that truly cares about its cocktails, you’ll never have another cocktail of that kind quite as good. But I do want someone to have one of our margaritas, sours or paper planes, take a sip without any sense of great expectations, and then stop and stare in appreciation. At home I’m not going to infuse a batch of simple syrup with lavender or smoke for a cocktail I may make when the full moon happens to land on a Tuesday. Give me the classics added with a few sensible modern twists. I don’t care much about the newest and funkiest cocktail creations.

As far as my own style and ritual to cocktails, I aim to take care of the details without getting crazy about it.