Tart, delicious, and so beautiful, blood orange season is something to celebrate. Supermarkets often stock blood oranges that have been shipped in from a land far, far away, and I find that they can smell dank and are soft to the touch. It’s best to purchase them at the farmers market. Or, better yet, if you live in a warm climate like we have in Santa Barbara (where the days are warm and the nights are cool), buy a tree and plant it in your yard. If you’re tight on space, grow a dwarfed variety in a large pot. You’ll know the citrus is ready to be picked when the peel looks slightly red like it was dusted in rust.
4 ounces (½ cup) tequila
2 ounces (¼ cup) fresh blood orange juice (from
11/2 ounces (3 tablespoons) Cointreau
1 ounce (2 tablespoons) fresh lime juice (from 1 to 2 limes)
1 lime wedge
Flaky sea salt
2 blood orange wheels (garnish)
Mix tequila, blood orange juice, Cointreau, and lime juice in a small pitcher or glass measuring cup. (Margarita mix can be made ahead. Cover and refrigerate up to 2 hours.)
- Run a lime wedge around the lip of 2 short glasses to moisten, then dip into a saucer filled with sea salt. Fill
glasses with ice. Add blood orange wheels to glasses and fill with margarita mix.
From Lush Life: Food & Drinks from the Garden by Valerie Rice, Prospect Park Books 2021. Photo credit: Gemma and Andrew Ingalls