Description

A festive, spooky cocktail featuring fresh blood orange juice, tequila, and lime, known for its vibrant crimson hue and balanced tart-sweet flavor profile.

Ingredients

Scale

3–4 medium blood oranges (juiced, yields about 1.5 cups / 360ml)
2 cups / 480ml 100% agave blanco tequila
½ cup / 120ml fresh lime juice (from 4–5 limes)
½ cup / 120ml Cointreau or Triple Sec
2–3 tablespoons agave nectar (optional, to taste)
1 teaspoon flaky sea salt (for rimming)
Blood orange slices (for garnish)
Edible flowers or rosemary sprigs (optional garnish)
Ice (large cubes preferred)

Instructions

Wash blood oranges and limes thoroughly. Cut oranges in half and juice them to yield 1.5 cups of juice. Juice limes to yield ½ cup.
Strain both juices through a fine-mesh sieve to remove pulp and seeds.
Taste the blood orange juice. If it is tart, stir in 2 tablespoons of agave nectar. Adjust sweetness as needed.
In a cocktail shaker, combine the blood orange juice, fresh lime juice, tequila, Cointreau, and agave (if using).
Add a handful of ice to the shaker. Secure the lid and shake vigorously for 15-20 seconds until the shaker is cold to the touch.
Run a lime wedge around the rim of margarita or rocks glasses and dip into flaky sea salt.
Strain the mixture into the prepared glasses over fresh ice.
Garnish with a thin slice of blood orange and optional rosemary or edible flowers.

Notes

Use fresh-squeezed juice only for best flavor and color. For batching, mix the juice, tequila, and liqueur in a pitcher and refrigerate for up to 3 days. Do not add ice to the pitcher ahead of time as it will dilute the drink. Chill glasses in the freezer for 15 minutes before serving to keep the drink cold without excessive dilution.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Cocktail
Cuisine: American

Nutrition

Serving Size: 1 drink
Calories: 220
Sugar: 14
Sodium: 6
Carbohydrates: 18
Fiber: 1

Keywords: Halloween cocktail, blood orange margarita, tequila recipe, spooky drinks, party drinks, citrus cocktail, batched cocktails