We can’t think of a better way to enjoy this weekend’s spring weather preview than with a margarita using the last of the season’s blood oranges.
A friend reminded us of this recipe, which was originally in New York Magazine via Blue Smoke restaurant. We’ve made it with triple sec but this weekend we’ll try it with Harlequin, a cognac-based orange liqueur akin to Grand Marnier (but less expensive, a bartender’s secret). Enjoy this cocktail while the good weather (and blood oranges) last!
Blood Orange Puree
4 blood oranges, supremed (cut off ends, cut off peel and pith and cut into segments)
1 tablespoon simple syrup
1 teaspoon fresh lemon juice
In a blender, combine the orange segments, simple syrup, and lemon juice and purée until smooth. Cover tightly and refrigerate until ready to use; the purée will keep for up to two days. To make a margarita, combine the tequila, lime juice, triple sec, simple syrup, and blood-orange purée in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with orange and lime wheels if you want.