I have shared this recipe before, but I believe with warmer weather on the way, it should be shared again. It’s that good! I served these to friends this past weekend and the next day one friend wrote: “I know what those cocktails should be called; KILLER! The color is totally appropriate!
Just remember, I warned you!
I found this recipe in Food & Wine magazine. Chef Dean Fearing created this drink which is a best seller at his wife Lynae’s popular Dallas restaurant Shinsei. “The sweet-tart blood orange flavor intensifies the margarita-ness of it. ” (I think the tequila may have something to do with that too!) I halved the recipe for a smaller gathering…
Blood Orange Margaritas
- 1 quart fresh blood orange juice
- 1 ½ cups fresh lime juice
- 1 ½ cups Cointreau
- 3 ½ cups silver tequila
- Kosher salt
- In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.
- Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
- Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve. (I omitted this step but had some blood orange slices in the pitcher)