For years, I couldn’t get my margaritas quite right – something was always missing. Then, one winter in Sicily, I discovered blood oranges. The local markets were overflowing with them, their skins blushing maroon, and everyone was eating them like candy. When I came home, I started experimenting, and soon found that these sunset-hued fruits were my margarita game-changer.
The first time I made blood orange margaritas for friends, they vanished in minutes – seriously, I barely got a picture before the glasses were empty. The color alone always gets people talking. “What’s that?” someone inevitably asks, and after the first sip: “Do you have the recipe?”
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What’s so great about blood orange juice here? It brings a berry-like sweetness, almost like raspberry or pomegranate, but gentler, less acidic than your typical citrus. That’s what really makes the drink special: it complements the earthy flavor of tequila and gives the cocktail a gorgeous, almost glowing, red-orange tint.
I’ve tested this recipe a dozen ways and played with tweaks and additions, but the core is always the same: good tequila, freshly squeezed blood orange juice, and fresh lime juice. Bottled juice just doesn’t do these justice – the flavor gets dull, and you lose that punch of brightness. Squeezing the oranges takes a minute, but it’s worth it.
What You’ll Need
- 2 oz (60 ml) good blanco tequila (I usually go with Espolòn, but use your favorite)
- 1 oz (30 ml) fresh blood orange juice
- 1 oz (30 ml) fresh lime juice
- 1 oz (30 ml) triple sec
- ½ oz (15 ml) simple syrup
- Salt for the rim (I love coarse sea salt, but kosher works too)
- Ice cubes
- Blood orange slice, for garnish
How To Make It
- Run a lime wedge around the rim of your glass and dip it into a little plate of salt. I normally cover just half the rim so guests can get a sip with or without salt – my salt-averse friends appreciate this option.
- Add ice to a shaker, then pour in the tequila, blood orange juice, lime juice, triple sec, and simple syrup.
- Shake it up hard for about 15 seconds, until the outside of the shaker feels icy.
- Fill your prepared glass with fresh ice, then strain the margarita over.
- Garnish with a blood orange slice – either floating on top or perched on the rim. Sometimes I use a thin lime wheel or both, if I’m feeling extra.
I’ve made these for Tuesday night tacos and for dinner parties. They’re amazing with Mexican food (naturally), but also hold their own with grilled fish or spicy shrimp. If you’re in the mood for something spicy, try muddling a slice of jalapeño in the shaker before adding the other ingredients. The heat underneath that sweet-tart blood orange… trust me, it works.
Hot outside? Blend the ingredients with ice for a frozen version – just double the blood orange juice so the flavor stands up to the extra ice. No blood oranges? You can use regular oranges, but the color will be more subtle and the taste less complex.
The best part of this drink is how easy it is to riff on. Swap in mezcal for a smokier, more dramatic version. Stick to the original for a crowd-pleaser you can whip up without fuss. Whether you’re brand new to cocktails or you’ve got a whole bar cart at home, blood orange margaritas walk that perfect line – impressive and fun, but never fussy.
