I would like to start today’s post with a VERY special announcement…..I remembered REAL shoes today! I’m not sure if you saw my Instagram post from yesterday, but I wore my boots to work, not fashionable ones, and legit forgot my flats. I didn’t do this just one day, I did it two… it’s like I drank too many of these or something. But I’m happy to share I was able to pull it together for today. So about these margs. I was inspired by my love for and leftover blood oranges. It’s a bit of an obsession (the blood oranges, not the margs – FYI) and I wanted to use them before they went bad. The last time I was in the store I bought about a million, long story… but I remembered we had some tequila and was immediately inspired to make a margarita. I like margaritas, I am not a lover of them, until now. I think the issue is the ingredients. Here, everything is fresh so you don’t get that odd chemical taste that you generally get from the mixes…am I the only one that notices that? Don’t get me wrong, in a pinch they are fine but after having a homemade version, I don’t think I can go back. It’s a fun little cocktail that is bright and colorful in both flavor and taste. I’m all about engaging the senses when indulging. I don’t drink often so when I do it has got to be something good. These checked off all those boxes for me. I opted not to salt and/or sugar the rim. It was so good alone, I didn’t feel like it needed it. Don’t hold back if that’s your thing though. It can only enhance the experience. So happy Friday! Cheers to the weekend and remembering your shoes!
Blood Orange Margaritas
The original recipe is for one margarita, so drink your heart out, but I made this into two smaller servings which I found to be perfect.
- 10 min
- Ready in:
- 10 min
- Combine all of the ingredients in a liquid measuring cup. I measured everything by weight. Fill two small(er) glasses with ice - if you want to coat the rim of the glass with salt/sugar, do this before the ice! Pour the magical mixture in and garnish with additional slices of limes and blood oranges.
Recipe adapted from White on Rice Couple