blood orange margarita

If you know me personally, you will know that I believe whole heartedly that you cannot have Mexican food (i.e. yesterday's recipe) without a good margarita. You probably also know that you want to drink my margaritas slowly, or in small quantities, because they've been known to knock your socks off.

The problem, is that they're good. The problem is also that the margarita is probably a be-all-end-all cocktail for me... I sort of love them.

This time, instead of making my typical knock-your-socks-off version, I used some amazing blood oranges I found at the market and dialed back the alcohol content (just a little, it is a weekday after all! What turned out what a pretty amazing blood orange margarita, if I do say so myself.

blood orange margarita

2 servings

4 oz blood orange juice
2 oz lime juice
4 oz tequilla
2 oz orange liquor (cointreau, grand marnier, or tripple sec)

for the sugar rim (optional):
zest of 1 lime
zest of 1 blood orange
4 Tbsp sugar

If making a sugar rim, combine lime zest, orange zest, and sugar in a shallow bowl, rubbing zest into sugar with fingers. Run a wedge of lime around the rim of your serving glass, then dip glass in bowl of sugar, turning it back and forth to coat with sugar-zest mixture.

In a shaker filled with ice, combine orange juice, lime juice, tequila, and orange liquor and shake vigorously for a few seconds. Pour margarita into serving glasses (with or without fresh ice) and garnish with an orange wheel, if desired.