Blood Orange Margarita
The Blood Orange margarita is bold and beautiful because of its deep red color and raspberry-citrus flavor. The blood orange is native to Spain and Italy and their flavor ranges from sweet to tart which pairs perfectly with tequila and orange liqueur.
This margarita belongs on a desert mesa, savored while watching the sun set and the temperature drop as evening approaches. The Mexican plateau defies expectations and despite its southern location remains cool, even in mid-summer along The Margarita Trail.
Tequila or Mezcal?
Here, tequila is the runaway favorite for margaritas. Its marketing clout dominates this category, but what if there is another, equally dazzling spirit right under your nose? Mezcal is such a well-kept secret that few know about it outside Mexico. It’s made in Oaxaca with multiple varieties of agave and baked in underground pits that impart a smokier aroma and flavor. It’s up to you, but tequila and mezcal can be used interchangeably in any margarita recipe.
A Word about Margaret
Margaret who? Actress Peggy (Margaret) Lee is frequently cited as the namesake, but a margarita is more than just a woman’s name. The margarita was created in the late nineteen thirties and is traditionally made with tequila, orange liqueur and lime juice. Since then, mixologists have created a rainbow of flavors for our enjoyment.
- 1–1/2 reposado tequila
- 3/4 oz triple sec
- 1 oz blood orange juice
- 1/2 oz agave syrup
- 3/4 oz fresh lime juice
- 1/4 oz campari
- Margarita salt
- 1 blood orange wedge – for garnish
- Rim a double rocks glass with lime juice and flaky margarita salt
- Chill in the refirigerator until ready to use
- Combine all ingredients in a shaker with ice and shake until ice cold
- Pour into the rocks glass and garnish with a wedge of blood orange