This classic blood orange margarita is incredibly refreshing and visually stunning with its vivid deep red color.
It’s May already! You know what that means?!! Cinco de Mayo is upon us. Tomorrow to be exact! This is the first time in years where I managed to post a recipe in time for Cinco de Mayo. We got all the essentials ready for Saturday–tortilla, chips, lots of avocados, and limes. Every year we keep it simple and make the classic salsa, guacamole, and shrimp quesadillas. While everyone enjoys the other stuff, I secretly look forward to making margaritas since it’s one of my favorite drinks!
I usually go for the classic margarita but lucked out this year and got a bunch of Moro blood oranges from the farmers market. It’s unusual to get blood oranges in May but I’m definitely not complaining. I can’t wait to serve this blood orange margarita this Saturday. It’s refreshing with a sweet tart flavor and visually stunning from the vivid deep red color of Moro blood oranges. The Cointreau is essential in highlighting that beautiful orange flavor so don’t skip it. This recipe is for two servings but scale it accordingly so you’ll have plenty to serve your guests. Happy Cinco de Mayo friends!
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Moro blood orange margaritas
- 1 cup freshly squeezed Moro blood orange juice, strained
- 1/2 cup 100% agave silver tequila
- 1/4 cup Cointreau
- 2 cups crushed ice
- 2 tbsps Kosher salt for the rim
- Blood orange slices and mint sprigs for garnishes
- Place the salt on a small plate and set aside.
- Run the rim of two chilled glasses with a blood orange slice. Dip the rims into the salt.
- Combine all the ingredients in a cocktail shaker and shake for about 15 seconds to thoroughly chill the mixture. If you don't have a cocktail shaker, add everything in a large pitcher and stir to combine.
- Pour the mixture into the salted glasses, garnish with blood orange slices and mint sprigs, and serve immediately.