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Orange Margarita recipe

Orange Margarita recipe


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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Tequila cocktails
  • Margaritas

If you love your margaritas and orange, you will love this alcholic drink. Enjoy this summer drink all year long.

10 people made this

IngredientsServes: 1

  • 1/2 cupful ice
  • 125ml orange juice
  • 2 tablespoons tequila
  • 1 tablespoon triple sec
  • 1 teaspoon sugar
  • 1 dash fresh lime juice

MethodPrep:5min ›Ready in:5min

  1. Fill a glass with ice. Pour the orange juice, tequila, triple sec, sugar and lime juice over the ice; stir.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (10)

by njmom

i'm on my third one, so i guess they are good! only rated a 4 because i changed it up a little, instead of the lime and sugar, i used sour mix. delicious!-05 Sep 2008

by Chari Campbell

Great summer drink! I think I'll go make another and sit out on the deck and listen to the birds sing... Thanks for sharing the recipe!-20 Jul 2009

by Sarah

Pretty yummy! As another reviewer said, you can't taste much alcohol, so I added a dash or two extra. I also left out the sugar. Goes down easy! Will make again for sure.-27 Aug 2008


Blood Orange Margaritas

These blood orange margaritas are the perfect way to toast Cinco de Mayo – or simply the fact that summer has arrived.

From Lush Life: Food & Drinks from the Garden: “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.”

Blood Orange Margaritas

These blood orange margaritas are from The Lush Life: Food & Drinks from the Garden, by Valerie Rice. They're the perfect cocktail to toast Cinco de Mayo - or simply the fact that summer has arrived.


Recipe Summary

  • 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
  • 3 1/2 cups silver tequila
  • Kosher salt
  • 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices
  • Ice
  • 1 dozen small sage sprigs or leaves

In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.

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.

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.


Blood Orange Margaritas

Things have not been going as planned lately. Before I dive into yesterday’s fiasco, I’ll tell you that this recipe was supposed to be a curried coconut quinoa dish. The photographed version didn’t turn out quite right, so I’m still working on it.

Secondly, this post was supposed to be published yesterday. I was on track until I realized, with a sudden gasp followed by, “Oh, #$*@!” that my dress—the blue dress I’d shown to all of my friends and the entire internet—was not on its way. Somehow, I didn’t finish placing the order. That’s right, the girl who makes her living on the World Wide Web and stays up late coding a redesigned website and has probably stolen items from your cart while you’re browsing J.Crew’s final sale somehow did not hit the final submit button.

Once I realized what had happened, I was all worked up in a tizzy for a solid twenty minutes. I texted my friends who are going to the party with me for commiseration. I called my mama for sympathy. This post went by the wayside and I ran out the door to go shopping, the whole time fully aware that this would seem like a trivial issue in a few days’ time. In the current moment, however, it mattered.

Long story short, four hours and twenty-five disappointing dresses later, I found a winner. A classy, short emerald green number that magically makes this narrow, angular body of mine look like it has curves. Bonus? It was over 70 percent off.

So, the next time that you find yourself searching for a last-minute dress, here’s what to do. Grab a friend and head to the nearest BCBG store. Ask for help and try on all the dresses they suggest. You might find yourself buying a dress that you wouldn’t have picked from the rack yourself but fits you like a glove. For your sake, I hope that it is 70 percent off. When you get home, kick your feet up with a boozy blood orange margarita. Job well done, sexy lady friend. Personal first world crisis averted.

This margarita, like my “skinny” margarita recipe, does not contain any orange liqueur. I’ve learned through extensive margarita testing (hiccup) that margaritas taste best without it—a travesty to some, in the same silly seriousness that is last-minute dress shopping—but it’s true. Orange liqueur is syrupy, medicinal and expensive. Add half an ounce to this margarita if you must, but you might find that you love the margarita more without.

If you want to enhance the flavor of this drink, try adding a teeny tiny drop of pure vanilla extract to each drink. Blood oranges and vanilla are lovely together. And if you can’t find blood oranges in your area, please consider this a recipe for fresh orange margaritas. For best flavor, I’d suggest choosing any of the tasty, in-season varietals over the standard orange, like Cara Cara’s.


How to Make a Grilled Orange Margarita

This Grilled Orange Margarita recipe is easy and is made with very few ingredients! Moreover, there are no complex techniques involved in making this vibrant margarita. So let&rsquos get started, shall we?

For this recipe, you&rsquoll need some oranges, a few round lime slices, a couple tablespoons of fresh lime juice, tequila, and Beechwood Smoked Sea Salt which you can get here in our online shop.

Step #1. First things first. Start off with the oranges as you will need about 20 minutes including the grilling! Cut the oranges in half and place them on the grill or a grilling pan (pulp side down). Adjust the flame to medium-high. You will need to wait about 7-10 minutes to get the oranges nicely charred.

Step #2. Next, transfer the grilled oranges to a plate to cool down for 8-10 minutes before juicing and straining them. We don&rsquot need the pulp so you can dump it in your compost bin. You&rsquoll need some grilled lime slices for garnishing! So, slice up some nice round pieces of lime and grill them on both sides too.

Step #3. Now, get a big glass jug, pour in the grilled orange juice, lime juice, and tequila. Give it a quick stir and add in lots of ice cubes.

Step #4. Time to get the glasses ready for serving! Rub a lime slice around the rim of the glass. Scatter the Beechwood Smoked Sea Salt on a small plate. Dip the glass rim on the sea salt. Pour the margarita in the glass, drop in a couple of grilled lime slices, and sip to your heart&rsquos content.

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  • 1 tablespoon grated blood orange zest
  • 1 tablespoon kosher salt (optional)
  • 1 cup white tequila, chilled
  • 1 cup blood orange juice, chilled
  • ½ cup lime juice, plus 1 lime wedge
  • ¼ cup Triple Sec
  • 2 tablespoons simple syrup (see Tip)
  • Ice cubes
  • Blood orange slices for garnish
  • Lime slices for garnish

Sprinkle orange zest on a small plate and combine with salt (if using).

Combine tequila, orange juice, lime juice, Triple Sec and simple syrup in a pitcher.

Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice and top with about 1/2 cup margarita mixture each. Garnish with orange and lime slices, if desired.

To make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.

Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1 1/2 cups.


Blood orange jalapeno margarita

Saddle up and make your way to any self-respecting watering hole these days and a classic margarita -- fresh lime juice, pure agave tequila and orange liqueur -- is only a few shakes away. But there’s something about sipping this sweet-tart icon of summer on a chilly winter afternoon that’s a bit unsettling, like slurping eggnog on the Fourth of July.

All hail the winter margarita, a new family of cocktails that capitalizes on the many tequila-friendly fruits of the season such as grapefruit, blood oranges, guavas, even pomegranates.

“Winter margaritas should be warmer, with more complex layers of flavor than their summer counterparts,” says Tim Staehling, lead bartender at the Hungry Cat. “Slightly bitter citrus fruits like grapefruit work well, but so do sweeter winter fruits, like persimmons, as long as you balance them so they’re not too tart or sweet.”

Finding that sour-sweet equilibrium requires a bit of tinkering. Even with the classic margarita combination, getting it right can be tricky. The key is to add sufficient tanginess to counter the sharpness of the tequila and to keep the sweetness, usually from a liqueur, subtle.

At Border Grill, classic margaritas get a splash of lemon juice to temper the acidity of stateside limes and open up their flavor.

“Mexican limes tend to be less astringent, a little sweeter, than the limes we find here, so we add lemon juice to approximate their flavor,” says Mary Sue Milliken, co-owner of Border Grill in Santa Monica and Las Vegas. “It really brightens up the lime juice and gets the sweet-sour thing going that’s key to a good margarita.”

The zesty lemon-lime combo also perks up softer, sweeter winter citrus fruits, such as the just-in blood oranges featured in Border Grill’s blood orange and jalapeno margarita.

To make a similar version at home, infuse tequila with blood oranges and jalapeno for four to six hours remove chile, then allow the blood oranges to infuse overnight. (The restaurant infuses theirs for more than a week, but the heat steeps into the tequila more quickly when making a smaller batch.)

STRAIN the now-spicy tequila and shake it up with Grand Marnier and blood orange, lemon and lime juices. Serve this fiery winter margarita in a sugar-rimmed glass (run a wedge of lime around rim and dip the glass in sugar), icy cold and straight up. The sugar cuts the heat just enough for the sweet, tangy blood oranges to peek through.

More assertive winter citrus such as grapefruits need less acid than their sweeter orange cousins to stand up to tequila. Taste first, adding lime to bring out the bright citrus flavor without masking the tequila. Tart juice squeezed from ruby red grapefruits benefits from a thimbleful of lime juice sweeter oroblancos and melogolds need a more generous dose.

To make a pretty weekend brunch refresher, combine the pulp and juice from about three of those ruby reds with triple sec (orange liqueur), shake over ice and serve on the rocks in a salt-rimmed glass. It’s an exemplary study in sweet and sour, perfect with huevos rancheros.

When you use tropical fruits in a winter margarita, you may want to add a touch of sweetness without a citrusy edge, so pair them with full-flavored berry liqueurs instead of orange liqueur. Try passion fruit with creme de cassis, guava nectar with raspberry liqueur.

A shot of jammy Chambord brings out the strawberry scent of guava -- and there’s still a touch of lime juice to keep this margarita from being cloying. It’s a seasonal cocktail contradiction, cozy and refreshing at the same time, garnished with a fresh, fragrant guava slice dangling from the sugared rim.

If you’re going to make a fresh, peak-of-season fruit margarita, it’s worth seeking out the pure agave tequilas. For the best flavor, look for tequilas made from 100% blue agave. Less expensive blends (mixtos, labeled simply “tequila”) are made from up to 49% sugarcane and tend to be harsh and one-dimensional.

Blue agave tequila comes in several styles. Young, unaged platas (also known as blancos) have a bright, crisp flavor that cuts through the acidity of tart juices.

“Blancos have bite, so they’re not meant for sipping,” says Ricardo Paripa, lead bartender of Isla Mexican Kitchen and Tequila Bar in Las Vegas. “But in mixed drinks like citrus margaritas, they’re bright and sharp, just what you want.”

Full-flavored winter fruits pair best with more complex reposados (oak-aged between two and 12 months).

According to Staehling, “Reposados are mellower, a little smokier than platas, so they work well with rich winter fruits.”

Earlier this season at the Hungry Cat, Staehling paired an earthy reposado with lime juice and pureed persimmons that were so sweet a liqueur wasn’t necessary. But with persimmon season over so quickly, Staehling is back in the kitchen, cooking up pineapple-scented quince in search of the next reposado-worthy winter margarita.

AND what about the great salt debate? As with the classic margarita, it’s a matter of choice. Depending on the balance of sweet and sour in a cocktail, a mixologist might recommend a salt- or sugar-rimmed glass.

When you’re experimenting, make that part of the equation. Kim Haasarud, cocktail consultant and author of the book “101 Margaritas,” suggests a straightforward taste test: “When in doubt, salt or sugar just half the rim -- that way you can decide as you sip.”

If the idea of a fruity, seductive winter margarita sounds like too much of an indulgence during the spa-focused early months of the new year, Milliken’s favorite home version might fit within those resolutions.

“If you’re a little odd, like we are at my house, put some celery in the juicer,” Milliken recommends. “Add tequila, triple sec, a pinch of sugar, dip the rim in celery salt -- a Celer-ita! It’s really, really good, I promise.”


Spring Cocktail Recipe: The Perfect Orange-y Margarita

This week’s 10-Minute Happy Hour is inspired purely by the long overdue dose of gorgeous weather here in the Northeast. My hubby had been outside shoveling mulch into our much-neglected gardens for about 5 hours now, so off I went in search of finding him the perfect cold drink to toast his hard day’s work. A bright orange box that shouted Perfect Margarita was just too hard to pass up.

With all this sunshine there was no way we could hold out until Cinco de Mayo for margaritas. The bright orange box I was now unwrapping wasn’t some powdered mix or gimmicky gross sugar-laden margarita syrup. Inside lay a sharp-looking bottle of Patron tequila and an accompanying bottle of Citronge, a orange liqueur by the same makers.

But how could it be perfect? Isn’t the margarita itself nearly perfect? A balanced, sweet, salty and citrusy drink perfect on any hot day — or even on warm and occasionally cold days in my house. (You know, just to remind us summer does exist!)


What’s an Italian margarita?

An Italian margarita is a variation on a classic margarita that uses amaretto in place of the orange liqueur (Cointreau), in combination with orange juice, lime juice, and tequila. The flavor has notes of almond and citrus on the finish, but the beginning of the sip tastes like your favorite margarita. Think of it as a sophisticated version of a margarita, kind of like the Cadillac Margarita! Here’s what’s in an Italian margarita:

  • Tequila
  • Orange or blood orange juice
  • Amaretto
  • Lime juice

Or, make a Cointreau margarita pitcher!

Want to make 8 servings of this perfect Cointreau margarita? You can make a margarita pitcher instead. The important thing about a pitcher: you’ll need to add a specific amount of ice to help dilute the drink like a shaker would. Here’s how to make a Cointreau margarita pitcher that makes 8 servings:

  • 1 ½ cups tequila
  • 1 cup Cointreau
  • 1 cup lime juice
  • 3 handfuls ice

Add the ice and stir until cold. That’s it!