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Blood Orange Margarita

    From the barcelona cookbook, a lively twist on the classic margarita.

    • 6 tablespoons freshly squeezed blood orange juice
    • 1 ounce Cointreau
    • 2 tablespoons freshly squeezed lime juice
    • 1/2 ounce Patrón Silver tequila
    • 1 tablespoon liquid sour mix
    • Margarita salt or other coarse salt, for salting the glass
    • Lime wedge
 

Method

Pour the orange juice, Cointreau, lime juice, tequila, and sour mix into a shaker filled with ice cubes and shake 5 to 7 times.

Spread the salt on a plate. Rub the rim of a chilled highball glass with the lime wedge. Dip the rim of the glass in the salt to coat it.

Pour the margarita into the glass and serve. 

Serves one.

Reprinted with permission from ©Sasa Mahr-Batuz and Andy Pforzheimer, The Barcelona Cookbook, published by Andrews McMeel

click for review of the barcelona cookbook

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