Blood Orange Margaritas
April 27, 2011
With grapefruit season dwindling, the area of my kitchen that was previously devoted to 18 pound bags of ruby citrus from south Texas now sits empty. We do our part to support the local industry, averaging a bag every week/week and a half. That’s a lot of grapefruit for breakfast. And lunch. And dessert. But most importantly, margaritas.
Our love for flavored margaritas shifts with the season. With the sudden influx of blood oranges in the grocery store, the house favorite Grapefruit Margarita takes a backseat.
- 3 oz tequila
- 2 oz orange liqueur
- 2 oz fresh-squeezed lime juice
- 4 oz fresh-squeezed blood orange juice (~3-4 oranges)
- 1 oz simple syrup
- Blood orange slices, for garnish