Thirsty Thursday: Blood Orange Margaritas

In law school we didn’t have class on Fridays so Thursday night we would all go out in full force before we hunkered down for a weekend of studying. So in honor of that much-missed tradition, I thought I’d start a cocktail segment on Thursdays. I was skimming through my usual must-read blogs when I came across today’s Camille Styles post where she featured a blood orange margarita. I think this must be the cocktail of the season because its popping up on all kinds of menus. If your in Fort Worth you can get one of these thirst quenchers at Tillman’s or Monty’s Corner in the 7th Street District. Cheers to it almost being Friday!

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Food & Wine‘s Tasty Recipe – (I chose this one because it makes enough for a party)


  • 3 1/2 cups silver tequila
  • Ice
  • Kosher salt
  • 1 dozen small sage sprigs or leaves
  • 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices
  • 1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges)
  • 1 1/2 cups fresh lime juice (about 12 limes)
  • 1 1/2 cups Cointreau or other triple sec
  1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.
  2. Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
  3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.
Make Ahead: This margarita recipe can be prepared through Step 1 and refrigerated, covered, overnight.

2 thoughts on “Thirsty Thursday: Blood Orange Margaritas

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