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Blood Orange Winter Margarita

The sprouts are trimmed, the stuffing is stuffed and the turkey is a-roastin’. Now it’s time for a little drink to celebrate! This Blood Orange Margarita with a chili-salt rim can be made a few hours ahead and left to chill in the fridge until ready to enjoy. So pour yourself a glass (surely it needs testing before your guests arrive) and enjoy the quiet before the storm.

Serves 8-10


  • 1/4 cup simple syrup (see below for instructions)

  • 1/2 cup fresh lime juice

  • 1 cup plus 2 tablespoons tequila

  • 1/2 cup Grand Marnier

  • 2 cups fresh blood orange juice (pass it through a sieve if you don’t like pulp)

To finish:

  • final squeeze of lime

  • kosher salt

  • pinch of cayenne pepper

Simple syrup is made by boiling equal parts sugar and water and then left to cool. I usually make a 1-cup-of-each portion as it’s always good to have on hand and keeps well in the fridge. It is cocktail season after all!

In a pitcher, combine 1/4 cup simple syrup, fresh lime juice, tequila, Grand Marnier and fresh blood orange juice. Chill until needed.

Next, prepare the glasses. Put about 1 tablespoon of kosher salt on a small plate and add a good pinch of cayenne pepper. Run a wedge of lime around the rim of each glass and dip each rim in the chili salt.

When you’re ready to assemble the cocktail, put 3/4 cup of ice in a cocktail shaker and add 1/2 of the prepared mixture. Shake well and pour into the glasses. If you don’t have a shaker, just stir the blood orange margarita and pour over ice. Finish by squeezing a few drops of lime juice into the margarita & enjoy!

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