A Perfect-for-Spring Drink: Blood Orange Margarita

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This time of year can be tricky weather wise. One day it’s sunny and warm and the next it’s snowy and cold. While ridding my wardrobe of my winter gear may still be out of the question, one thing that isn’t, is filling my fridge with seasonal ingredients and prepping recipes for upcoming, warm weather engagements. Blood oranges are one of the best in-season fruits to work with right now so I wanted to create a cocktail with these delicious sweet-orange-meets-tart raspberry flavoured fruits before they were gone.

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I love this cocktail because it pays tribute to a winter fruit, while the actual drinks feel very spring/summer appropriate. I am a huge margarita fan, typically drinking them on the rocks with guac and chips close by and I thought that the gorgeous colour of the blood orange would make for the prettiest take on the classic margarita. I’ve seen a few blood orange margarita recipes kicking around the web so I wanted to change things up a bit by making a slushy, almost dessert, version of the cocktail.

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You can never go wrong with a pink slushy and this one, in particular, is SO good. These cocktails are sure to be a hit at your next gathering and will have your guests feeling like it’s spring from the inside out.

Ingredients (makes 3)

4 large blood oranges

3 limes

3 tsp agave nectar

3 oz tequila

1 ½ oz triple sec

salt + lime for rim

Garnish with dehydrated blood orange*

Steps:

Juice blood oranges and limes over a mesh strainer to ensure there is no pulp in your cocktail.

Add agave syrup, tequila, and triple sec.

In a blender, add the mixture plus 1 cup of ice to start. Blend fully and add more ice if needed, blend until a slushy texture is formed.

You can serve immediately by rimming a glass with salt but I prefer to place the mixture in the freezer for 1 hour before serving time so it’s really slushy, almost dessert-like!

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*For the dehydrated blood orange simply cut thin slices of 1 blood orange and place them on a baking sheet in the oven at the lowest setting for around 6 hours (mine was 170 degrees). I like to do this the night before so I have plenty of time to allow the oranges to fully dehydrate.


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Kaylee Giffin is the East Coast born editor behind the popular Toronto-based lifestyle blog, The Blondielocks.

Since 2013, The Blondielocks has been a destination for all things fashion, home, food, beauty, DIY and so much more. Kaylee wants to inspire you to “curate a life that is just right”, whether that’s through a self-arranged floral bouquet, a hand crafted cocktail, or an inspiring story.

You can find Kaylee on Facebook, Twitter, and Instagram.

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