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Cinco de Mayo Drink: Paleo Blood Orange Margarita

Searching for a superb start-of-summer drink to help you celebrate Cinco de Mayo? You’re in luck! A batch of these Blood Orange Margaritas are sure to take your fiesta to the next level. This show-stopping libation is not only delicious, but it’s paleo-friendly, too! Homemade ginger-thyme syrup, tequila, a touch of freshly squeezed blood orange juice, and a dash of sweetness make this margarita the perfect holiday cocktail.

INGREDIENTS:

GINGER-THYME SYRUP:

  • 1 cup water
  • 1 cup coconut sugar
  • 1 piece of ginger, about 2 inches long
  • 3 sprigs of thyme

RIM:

  • 1-2 teaspoons agave
  • 1 tablespoon water
  • Zest from 1 lime, minced
  • Zest from 1 blood orange, minced
  • 1-2 teaspoons coarse salt

BLOOD ORANGE MARGARITA:

  • 8 oz. silver tequila
  • 12 oz. fresh blood orange juice
  • 4 oz. ginger-thyme syrup
  • 1 oz. fresh lime juice
  • Ice cubes

GARNISH:

  • 4 thyme sprigs
  • 4 blood orange twists

INSTRUCTIONS:

MAKE GINGER-THYME SYRUP:

  • Peel ginger. Cut into about ½-inch thick pieces.
  • Place water and coconut sugar in a small pot. Bring to a boil, whisking often.
  • Add ginger and whole thyme sprigs. Stir. Return to a boil, then remove pot from heat. Set aside and let sit for 30 minutes
  • Strain syrup. Discard ginger and thyme sprigs. 

GET YOUR GLASSES READY:

  • Whisk together agave and water in a shallow bowl.
  • Zest 1 whole lime and 1 whole blood orange. Roughly chop zest together.
  • Combine zest and coarse salt in a second shallow bowl.
  • Dip the rim of a margarita glass in agave & water mix, letting excess drip off, then dip the rim into the zest and salt mixture. Set aside. Repeat with remaining glasses.

MAKE THE BLOOD ORANGE MARGARITA:

  • Place silver tequila, blood orange juice, lime juice, 4 oz ginger-thyme syrup, and 3-4 ice cubes in a cocktail shaker.
  • Secure lid on top of shaker and shake for 10-20 seconds.
  • Add fresh ice to rimmed glasses. Strain margarita mixture over glasses.

GARNISH YOUR GLASSES:

  • Peel off a 2” twist from your orange using the channel knife on the zester. Stash the twist in the freezer to help it set up.
    • If you don’t have a channel knife: Use a peeler to remove 4 small strips of zest, avoiding the white pith.
  • Garnish with thyme sprigs and orange twists. 
  • Enjoy!

 

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