Blood Orange Margarita


When fresh blood oranges make a brief but spectacular appearance at farmers’ markets, produce stands, and supermarkets, we always buy a couple dozen of these rare, rosy-hued jewels and an equal number of limes and invite the neighbors over for an impromptu pitcher (or two) of blood orange margaritas. While there’s no wrong way to make a margarita, here’s our favorite recipe.

Editor’s Note: If you can’t find fresh blood oranges, use regular fresh juice oranges and add an extra splash of fresh lime juice to taste.


  • 12 blood oranges, squeezed to make 1 quart of juice
  • 12 limes, squeezed to make 1½ cups of juice
  • 3½ cups of top quality silver tequila
  • 1½ cups of top quality orange-flavored liqueur or agave syrup
  • 1 blood orange, cut into thin slices
  • 1 lime, cut into thin slices


  • Juice of 1 blood orange
  • Coarse salt


In a large clear glass pitcher, combine juices, tequila, and liqueur or agave syrup. Add orange and lime slices and refrigerate for 30–60 minutes.

While the margarita mix is chilling, prepare the glasses. Cover a small plate with coarse salt. Pour the blood orange juice into a shallow bowl. Dip the rim of each glass into the juice and then into the salt. Twist gently until the rims are coated with salt and set aside. When it’s cocktail time, stir the margarita mix and add ice. Strain the margarita mix into each glass or serve on the rocks.