These blood orange margaritas are the perfect way to toast Cinco de Mayo – or simply the fact that summer has arrived.
From Lush Life: Food & Drinks from the Garden: “Tart, delicious, and so beautiful, blood orange season is something to celebrate. Supermarkets often stock blood oranges that have been shipped in from a land far, far away, and I find that they can smell dank and are soft to the touch. It’s best to purchase them at the farmers market. Or, better yet, if you live in a warm climate like we have in Santa Barbara (where the days are warm and the nights are cool), buy a tree and plant it in your yard. If you’re tight on space, grow a dwarfed variety in a large pot. You’ll know the citrus is ready to be picked when the peel looks slightly red like it was dusted in rust.”
Scroll on for the recipe, and click here to read more about this summer party-worthy menu from Lush Life.
4 ounces (½ cup) tequila
2 ounces (¼ cup) fresh blood orange juice (from
11/2 ounces (3 tablespoons) Cointreau
1 ounce (2 tablespoons) fresh lime juice (from 1 to 2 limes)
1 lime wedge
Flaky sea salt
2 blood orange wheels (garnish)
Mix tequila, blood orange juice, Cointreau, and lime juice in a small pitcher or glass measuring cup. (Margarita mix can be made ahead. Cover and refrigerate up to 2 hours.)
- Run a lime wedge around the lip of 2 short glasses to moisten, then dip into a saucer filled with sea salt. Fill
glasses with ice. Add blood orange wheels to glasses and fill with margarita mix.
From Lush Life: Food & Drinks from the Garden by Valerie Rice, Prospect Park Books 2021. Photo credit: Gemma and Andrew Ingalls