Last time I made tacos, I paired them with sangria. This time I wanted to try something a little different. Blood orange is spectacular! And it was so good in that sangria that it was still on my mind all these weeks later. I’m sure that’s what drew me to this recipe for Coconut Blood Orange Margaritas. I’m not a huge tequila person, but I do enjoy a margarita now and then. There’s nothing about this that doesn’t sound good, so let’s find out if putting them all together makes them even better!
Creamy coconut margaritas with a splash of sweet blood orange juice and lime.
There are only four ingredients in this recipe, but I did have to go on the hunt for them. The limes came from my local grocery store. The blood oranges must be too fancy for Publix, but I did find them nearby at Fresh Market. A one-pound bag had 6 oranges and was around $5.
The tequila and cream of coconut were easy to find at my local liquor store. The author lists the Coco Real brand, and I found a bottle for $4. It’s very similar to Coco Lopez, but it comes in a squeeze bottle instead of a can. I think either one would work for this recipe.
This drink wasn’t difficult to make, but break out your juicer. The blood oranges don’t have a lot of juice, and I used three to make two margaritas. They also have seeds, so a juicer makes it faster and easier to get strained blood orange juice.
A citrus reamer worked find for juicing the limes since they were seedless. Actually, I should say lime since I only needed one to get one ounce of juice.
By the way, you’ll need to use small glasses for this recipe if you want to fill them. My usual rocks glasses are 11.5 ounces, and they were far from full. These 8-ounce glasses were a gift, and this recipe filled both to the top with 3-4 ice cubes. A 9-ounce glass should be perfect with ice and a little buffer between the top of the glass and the margarita.