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!