Why am I plying you with tequila cocktail recipes out of nowhere? Well, a few weeks ago I reviewed Mix Shake Stir, a beautiful cocktail book by from the bartenders of Danny Meyer’s famous East Coast bars. You can find part one of the review here and part two is here.
In that review I promised you the recipe for my favorite drink in the book, the blood orange margarita. I make it a point to always keep my promises – and I decided to deliver this recipe just in time for Labor Day weekend. This drink was MADE for weekends like this, when the weather’s still deliciously hot but you can almost see autumn peeking its head over the horizon. I’m not usually a fan of tequila drink recipes, but this one’s a winner.
So, grab your bar kit and hit the patio with a pitcher of blood orange margaritas in hand. Be sure to check out the recipe for the R&R, a souped up iced tea cocktail.
Leave a comment and let me know what you think of this recipe, or if you made any changes to it!
- Ingredients for margarita:
- 1 lime wedge
- Coarse sea salt for rim
- 2 ounces of tequila, preferably Sauza Hornitos
- 1-1/2 ounce fresh lime juice
- 3/4 ounce orange liqueur
- 1/2 ounce simple syrup
- 3/4 ounce blood orange puree (see below)
- 1 lime wheel
- 1 blood orange wheel optional
- Blood orange puree:
- 4 blood oranges, peeled, segmented and seeded
- 2 tablespoon simple syrup
- 1 teaspoon fresh lemon juice
- Simple syrup:
- 1/4 cup sugar
- 1/4 cup water
- Moisten the outside edges of a rocks glass with a lime wedge.
- Sprinkle a little salt on a small plate and dip the moistened rim in the salt to coat it lightly.
- Fill the glass and a cocktail shaker with ice.
- Add the tequila, lime juice, orange liqueur, simple syrup and blood orange puree and shake vigorously.
- Strain into the glass, garnish with lime and blood orange wheels.
- Blood orange puree: In a blender or food processor, combine orange segments, simple syrup and lemon juice. Puree until smooth.
- Taste and adjust amounts of simple syrup and lemon juice as needed.
- Simple syrup: In a saucepan over medium-high heat, combine sugar and water and bring to a boil, stirring until sugar is dissolved.
- Remove from heat and let cool.
- Pour into a glass jar and cover, refrigerating until needed.