Blood Orange Margarita

Happy Pi Day everyone! Unfortunately, as you may have guessed from the title of this post, I’m not here to share a pie recipe with you. I am in fact in the middle of making this delightful-looking pie from Smitten Kitchen, but I’ll just link to that recipe in case you’re feeling particularly pie-ish.

Nope, I’m here to share a different recipe with you. Because not only is it Pi Day, it is an incredibly, unseasonably warm 60+ degrees in Minneapolis right now. I’m celebrating the fact that all our windows are open and I just finished cleaning off our patio furniture. In March. Awesome.

How am I celebrating, might you ask? With a blood orange margarita. Bright, tangy citrus fruits are one of the things that cheer me up in the middle of winter, and blood oranges are one of my favorites. Their growing season is slowly tapering off right now, so making a summery margarita seemed to be the perfect way to say goodbye to winter and hello to this early spring. And, since people are thinking a lot about math today, margaritas also have one of the easiest drink ratios ever– 3:2:1. Cheers!

Blood orange margarita

Blood Orange Margarita

  • 3 oz. freshly squeezed blood orange juice (from 1-2 blood oranges)
  • 2 oz. tequila
  • 1 oz. triple sec
  • kosher or coarse sea salt, for the rim

Rub the rim of a glass with the cut half of a blood orange. Sprinkle some salt on a plate and gently dip the rim of the glass in the salt. Place a handful of ice in the glass and set aside.

Combine blood orange juice, tequila, and triple sec with additional ice in a cocktail shaker. Strain over the ice in your glass. Serve.

Yield: One delicious margarita.

Source: White on Rice Couple

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