Coconut Blood Orange Margarita
This Coconut Blood Orange Margarita is a creamy, citrus-forward take on the classic margarita made with tequila, fresh blood orange juice, lime and silky coconut milk. It’s bright, balanced and comes together in just 5 minutes - ideal for happy hour, dinner parties, or easy weekend sipping.
Equipment
Ingredients
- 2 oz Don Julio Blanco
- 1 oz blood orange juice
- 1/2 oz lime juice
- 1/2 oz agave
- 1 oz canned coconut milk I recommend Thai coconut milk
- Sea salt lime zest and blood orange zest, for rim
- Blood orange dehydrated lime and edible flower, for garnish
Instructions
- Prepare glass - Combine sea salt, lime zest and blood orange zest on a shallow dish. Moisten the rim of the glass with honey or citrus. Roll in salt mix until coated.
- To a cocktail shaker - Add Don Julio Blanco, blood orange juice, lime juice, agave and coconut milk. Fill with ice. Shake vigorously for 30 seconds until chilled and combined.
- Strain into the prepared cocktail glass over fresh ice. If desired, garnish with blood orange, dehydrated lime and an edible flower.
Notes
- Use the right coconut milk: Look for canned Thai coconut milk for the smoothest consistency. If your coconut milk has solids and liquids, blend before using.
- Shake a ton: Shake even more than you think to really combine into a smooth cocktail.
- Adjust sweetness to taste: Dial up or down your agave depending on how you like your marg.
- Mocktail version: Swap tequila for coconut water or chilled tea. Hibiscus would be great in this!
