Blood oranges are in full swing right now, and one of my all-time favorite cocktails is a blood orange margarita. If it’s on the menu, even if I’m not eating tacos, I will order it. I’m not one for any kind of overly sweet drink because I always, even after one glass, will get a major headache. The taste of this seasonal fruit packs *just* the right amount of citrus freshness without being too tart or sugary.
I know a margarita in the middle of February sounds weird, but hear me out for a second. First, we’ve got the whole seasonal blood orange situation, but did you know that National Margarita Day is February 22? Honestly, neither did I.
Although my first thought was that this “holiday” should maybe be in the summer (or at least Cinco de Mayo), I’m also thinking that a random holiday for such an unmistakably summer drink is maybe just because we are all sick of winter and want a vacation.
So break out your shaker, enjoy the taste of seasonal citrus, and pretend you’re on vacation with this blood orange margarita.
Looking for more margaritas? Try my spicy mezcal margarita recipe for a smoky twist on the original.
How to Make a Blood Orange Margarita
WHAT YOU’LL NEED
- Blood oranges
- Cointreau, or any other type or orange liquor
- Tequila (for a smoky taste, I love to make margaritas with mezcal instead)
- Rim salt (I prefer pink Himalayan sea salt for this drink)
- Fresh limes
- Rosemary, for garnishing
You’ll also need ice and a cocktail shaker to make this blood orange margarita. I like to use these silicone ice molds that make giant ice cubes. I always have a filled frozen tray on hand, and you only need one cube for a low glass.
Pour salt onto a small plate. Take a fresh lime wedge and wet the rim of your glass, then press the glass into the salt.
Grab your shaker, add in ice, and then all of your ingredients. Make sure the top of your shaker is secure, and shake vigorously.
Pour into your glass, then garnish with a blood orange wheel or wedge, and a sprig of rosemary. Salud!
Blood Orange Margarita
- 1½ oz freshly squeezed blood orange juice (about 2 oranges, plus a few wedges for garnishing)
- 1 oz Cointreau
- 1½ oz tequila
- 1 lime (a squeeze of lime wedge for your margarita + one wedge for rimming your glass)
- fine pink Himalayan sea salt for rimming your glass
- fresh rosemary sprigs for garnish (optional)
- Pour salt onto a small plate. With one lime wedge, wet the rim of your glass, then press the glass into the salt to coat. Fill glass with ice
- Add more ice to a cocktail shaker. Pour in all ingredients, then shake vigorously.
- Strain into your glass, then garnish with a blood orange wedge and a sprig of rosemary if desired.