Blood orange margaritas
It's new years eve, the most overrated night of the year, but we all put on our Sunday best and pick out the fanciest food and beverages to make sure we are sailing into the next calendar year the right way, or in my case, stumbling. So what's everyone drinking tonight? I don't know about you, but I'm going to be sporting some of these blood orange margaritas because I am feeling fancy AF and I am almost certainly going to be salting the rim on each glass I consume, yes I'm that guy. After all, I am a tequila fanboy through and through, having shared some of my best and worst memories with the stuff I will be nursing this budding relationship deep into the future with my one true love, I certainly know who I'll be kissing at midnight. For those of you who are still in 2018, stay safe and have the best time, for those who have dipped into 2019, happy new year. You're all rockstars, thanks for sticking with me through 2018, I'll see you next year beautiful people.
TIME: 5 Mins MAKES: 2
120ml of freshly squeezed blood orange juice
120ml of freshly squeezed lime juice
120ml of Patron
60ml of Cointreau
1 teaspoon of agave syrup
1 teaspoon of maple syrup
1 tablespoon of sea salt
1 tablespoon of dark brown Muscovado sugar
Splash of Angostura bitters
1.) Put two tumblers/margarita glasses in the freezer while you prepare the cocktail. Mix together the salt and sugar and pour onto a plate ready.
2.) In a cocktail shaker, fill half way with crushed ice and add the Patron, Cointreau, lime juice, blood orange juice, agave syrup and maple syrup and shake vigorously.
3.) Remove the glasses from the freezer, the condensation on the glasses once removed means you can begin applying the sugar and salt mix to the rim without having to wet it, at an angle, roll the rim of the glass in the sugar and salt mix until the rim is covered.
4.) Pour the cocktail into each glass either with or without the ice. I like to have mine with ice. Splash a few drops of Angostura Bitters on top and decorate with a lime wheel. Serve and enjoy!