Description
Coconut blood orange margaritas blend tropical creaminess with bold citrus punch in one stunning cocktail. The deep ruby color of blood oranges meets silky coconut cream while silver tequila and Cointreau keep things properly boozy.
Ingredients
FOR THE RIM:
1 tablespoon coarse salt
Zest of ½ lime
1 teaspoon agave syrup
FOR THE MARGARITA:
2 oz silver tequila
½ oz Cointreau
1 oz fresh blood orange juice
½ oz cream of coconut
1 oz fresh lime juice
½ oz agave syrup
Ice
1 slice blood orange for garnish
Instructions
1. Mix coarse salt and lime zest on a small plate until well combined.
2. Rub the rim of your glass with agave syrup.
3. Dip glass rim into salt mixture and press gently to coat evenly. Set aside.
4. Squeeze fresh blood orange and lime juice.
5. Add tequila, Cointreau, blood orange juice, cream of coconut, lime juice, and agave syrup to cocktail shaker.
6. Fill shaker with ice.
7. Shake vigorously for 15 seconds until well chilled.
8. Strain into prepared glass over fresh ice.
9. Garnish with blood orange slice.
10. Serve immediately.
Notes
Fresh juice essential: Bottled citrus won’t give you the bright flavor this cocktail needs.
Cream of coconut vs coconut milk: You need sweet, thick Coco López-style cream of coconut, not coconut milk or coconut cream.
Shake hard: Vigorous shaking emulsifies the cream of coconut with citrus for silky texture.
Agave for rim: Works better than water – makes salt stick and adds subtle sweetness.
Make fresh: Don’t batch this ahead. Cream of coconut separates if it sits.
Roll oranges: Press down and roll blood oranges on counter before cutting to get more juice.
Substitute options: Use Grand Marnier or triple sec instead of Cointreau if needed.
Regular orange option: Use regular orange juice plus splash of cranberry for color if blood oranges unavailable.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: Shaking
- Cuisine: Mexican