Blood Orange Margaritas


Chef Dean Fearing calls this drink, which is a bestseller at his wife Lynae's popular Dallas restaurant Shinsei, "the fall margarita." Sweet-tart blood oranges lend an intense citrus flavor and gorgeous blush color to this beloved cocktail. If you can't find blood oranges, standard navel oranges also make a tasty margarita.

Blood Orange Margaritas
Photo: © John Kernick
Total Time:
40 mins
12 servings


  • 1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges)

  • 1 1/2 cups fresh lime juice (about 12 limes)

  • 1 1/2 cups Cointreau or other triple sec

  • 3 1/2 cups silver tequila

  • Kosher salt

  • 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices

  • Ice

  • 1 dozen small sage sprigs or leaves


  1. In a large pitcher, mix the orange juice with the lime juice, Cointreau, and tequila. Refrigerate until chilled, at least 30 minutes.

  2. Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.

  3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.

Make Ahead

The margarita recipe can be prepared through Step 1 and refrigerated, covered, overnight.

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