I know, I know, I know. Another Margarita recipe, right? But what do you expect? We’re from TEXAS! Seriously though, these Blood Orange Margaritas are hands down my new favorite spin on the classic cocktail. This small batch recipe makes 4 drinks at a time. It’s a real crowd pleaser! These are perfect with Lauren’s Honey-Chipotle Chicken Tacos!
Margarita 101
History
The Margarita has several different stories swirling around its origin. The most widely accepted history of the Margarita is that it’s a tequila-based variation of the Daisy cocktail. Daisy cocktails came about in the late 19th century. This family of cocktails were made by using a base spirit, liqueur and fresh citrus.
One of the first documented Daisy recipes came from Jerry Thomas’s book The Bartender’s Guide or How to Mix Drinks: The Bon Vivants Companion. It’s recipe included 3-4 dashes gum syrup (old-fashioned simple syrup), Orange Curacao, juice from half a lemon, brandy and a few dashes of of Jamaican rum. This book was released in 1876. Solidifying this theory, the word Margarita itself is Spanish for Daisy Flower.
Prohibition
During prohibition, it became very common for people to travel outside of the states and frequent bars in other countries. Because of this, American bartenders began to relocate in order to keep advancing their craft. During this time, and shortly thereafter, a lot of riffs & variations of cocktails began to take shape. Substituting ingredients and swapping base spirits were done frequently. Sometimes it was out of necessity due to lack of availability, and other times it was purely experimental.
Prep Notes
Demerara Sugar – This particular recipe calls for a Demerara Simple Syrup. Demerara Sugar is a type of sugar where it’s been partially refined, leaving some of the molasses behind for added flavor. It adds a layer of depth to any cocktail and looks very similar to Sugar in the Raw. We buy it on Amazon, and it’s super cheap. It works great in all sorts of cocktails, especially Tiki drinks and Bourbon-Based cocktails.
Simple Syrup – Almost all of my syrups are based off a 1:1 ratio of sugar to water. Making a simple syrup is incredibly easy. Start with 1 cup of water, bring it to a boil, add 1 cup of sugar (sugar, agave nectar, raw honey, etc.) and stir until it has fully dissolved. Set it aside to let cool before using. You can store simple syrup in a mason jar or similar container in the refrigerator for around 2 weeks.
Orange Juice – This recipe calls for fresh Blood and Navel Oranges. There is no substitute for fresh squeezed orange juice. If you have a grocery store or other retailer that sells fresh squeezed juice, go for it. But it’s got to be the real thing for this recipe! Lemon, Lime and Grapefruit all have fairly suitable shelf-stable options, but there’s simply no suitable alternative for oranges (in my opinion).
Lime Juice – Fresh squeezed is always best. However, we also use pure-organic lime juice from either brands like Santa Cruz or Lakewood. Just make sure the only ingredient is fresh lime juice.
Tequila – For this recipe, I recommend using a premium silver Tequila. I am really digging the Tequila Ocho Plata. It recently got some good press from the New York Times and has been hard to find lately. Other brands I like are Don Julio, Tapatio, Teremana or Casamigos. Can’t go wrong with any of these brands!
Salt Rim – Feel free to spice it up – there are some great pre-packged salt rims on the market. We have some good friends over at Halo del Santo that we highly recommend. It’s available at most of the big-box liquor stores in the DFW area! Great, homegrown business.
Recipe
Beautiful Blood Orange Margaritas
These Blood Orange Margaritas are our new favorite version of this classic cocktail! Fresh squeezed Blood Orange juice and Demerara Syrup give the classic Margarita a bold new flavor!
Ingredients
- 2oz Fresh Blood Orange Juice (1/4 Cup)
- 2oz Fresh Navel Orange Juice (1/4 Cup)
- 4oz Fresh Lime Juice (1/2 Cup)
- 4oz Demerara Syrup, or Simple Syrup (1/2 Cup)
- 8oz Premium Silver Tequila (1 Cup)
- Lime or Blood Orange for Garnish
Directions
- Step 1 To make simple syrup, bring 1 cup of water to a boil on the stove. Reduce to a slow simmer. Add 1 cup of Demerara sugar and stir until all the sugar has dissolved. Set aside and let cool prior to use.
- Step 2 Then, in a large pitcher, combine all ingredients. Stir to combine.
- Step 3 Next, add fresh ice to the pitcher and stir once more.
- Step 4 Serve over ice in a double old-fashioned glass. Feel free to use your favorite salt rim.
- Step 5 Garnish with a lime wheel and/or blood orange slice.
About the Author
Cameron is a co-founder of Whisk & Shake. He’s a certified sommelier through the Court of Master Sommeliers and has extensive hospitality experience from some of the top restaurants in Denver, Aspen, and Dallas-Fort Worth. He currently works for a real estate development company and is based out of Fort Worth, Texas. In his free time, he prefers to spend his time outdoors golfing, fishing or kayaking.
