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Tart, delicious, and so beautiful, blood orange is something to celebrate the season. Supermarkets often store blood oranges sent from far, far away lands, and I find that they smell and have a soft touch. It is better to buy in the farmers market. Or rather, if you live in a warm climate like Santa Barbara (where the days are warm and the nights are cool) buy a tree and plant it in your backyard. If you are cramped in space, grow a dwarf variety in a large pot. You’ll know he’s ready to pick citrus when his skin looks a little whitish like rusty powder.
Ingredients
Ingredients:
-
4 ounces (½ cup) tequila
-
2 ounces (¼ cup) fresh blood orange juice (from
1 orange) -
11/2 ounce (3 tablespoons) Cointreau
-
1 ounce (2 tablespoons) fresh lime juice (1 and 2 limes)
-
1 square ziri
-
Flaked sea salt
-
2 blood orange wheels (decoration)
Instructions
-
Mix tequila, blood orange juice, Cointreau and lime juice in a small jug or glass gauge. (Margarita can be made before mixing. Cover and refrigerate for up to 2 hours.)
- Put the lime wedge to moisten 2 short glasses around the lip, then dip it in a dish filled with sea salt. Bete
glasses with ice. Add the blood orange wheels to the glasses and fill with the margarita mixture.
From Lush Life: Food & Drinks from the Garden Valerie Rice, Prospect Park Books 2021. Photo Credit: Gemma and Andrew Ingalls
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