Today is National Margarita Day! (Though, to be honest, I’ve been known to celebrate with margs on most Tuesdays).
Margaritas are normally associated with Cinco de Mayo (not an important holiday to actual Mexicans, which celebrate their Independence on September 16th) or those terrible frozen concoctions from a spinning machine that basically amounts to a slushie with alcohol (whether or not it’s even tequila is sometimes not clear.
But the classic, which was invented sometime in the 1930s or 1940s (the actual origin is up for debate), is just tequila, triple sec or Cointreau, lime, and a lick of salt. That’s how I normally make them, although I do enjoy a mango margarita if I’m making pitchers for a crowd and want something a little sweeter.
But since it’s still February, and citrus is in season, there have been beautiful blood oranges on sale at the grocery store, so I thought I’d take advantage and whip of a beautiful and delicious blood orange margarita.
Blood Orange Margaritas
- 6 oz tequila
- 6 oz fresh squeezed blood orange juice
- Juice of two limes
- dash of agave nectar, to taste
- Salt, for rimming edge of glass, optional
- blood orange slices, for garnish
Add all ingredients into a cocktail shaker over ice. Shake, shake, shake! Strain into a rocks glass over ice.