Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Desserts & Drinks

Blood Orange Margarita

Margarita de Naranja Rosa

 Makes 9   12-ounce cocktails

 If by some alchemical process, you were able to infuse the perfect sweet-tart orange juice with the stunning color—and satisfying deep red flavor—of bing cherries, you’d have this beautiful, silky-texutred margarita.  They can be so smooth and gorgeous and easy to drink that you might be understanding the word “downfall” from a different perspective.  Cointreau (not Triple Sec) is a necessary here, focusing the orange flavor in just the right way.  

Ingredients

2/3 cup fresh lime juice
1/4 cup sugar
1 cup 100% agave silver tequila
1/2 cup Cointreau
2 cups fresh blood orange juice (you’ll need about 6 juicy blood oranges)
A lime half for moistening the glass rims
Coarse (Kosher) salt
Ice cubes (you’ll need about 6 cups—small ones are best)

 

Directions

Make the base.   In a large pitcher, stir together the lime juice, sugar and 3/4 cup water until the sugar has dissolved. Add the tequila, Cointreau and blood orange juice. Cover and refrigerate until chilled, about 1 hour.


Shake and serve.    Moisten the rims of three 6-ounce martini glasses with the cut side of a lime half. Spread coarse salt on a small plate, then upend the glasses into the salt to crust the rims. Fill a cocktail shaker about 3/4 full of ice and measure in 1 1/2 cups of the margarita for 3 drinks. Cover and shake for about 15 seconds to thoroughly chill the mixture. Strain into the prepared glasses and hand to your guests.  When you’re ready, finish the remaining margaritas in the same way.

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