Coconut Blood Orange Margarita Cocktail
A tropical twist on a classic margarita—creamy coconut meets zesty blood orange and lime with crisp silver tequila. Bright, smooth, and ultra-refreshing.
Equipment
- Cocktail shaker
- Jigger or small measuring cup
- Citrus juicer
- Bar spoon
- Fine-mesh strainer
- Rocks glass or short tumbler
- Small plate (for rim)
- Knife and cutting board
- Ice cubes
Ingredients
- 2 oz silver tequila or mezcal
- 1 oz blood orange juice fresh
- 1 oz lime juice fresh
- 1 oz cream of coconut or coconut milk
- 0.5 oz Cointreau or triple sec
- 0.5 oz agave syrup adjust to taste
- ice cubes for shaking and serving
- salt or sugar for rimming the glass
- blood orange slice or lime wheel for garnish
Instructions
- Rim a rocks glass with lime juice, then dip in salt or sugar. Fill the glass with fresh ice.
- Fill a cocktail shaker halfway with ice.
- Add tequila, blood orange juice, lime juice, cream of coconut, Cointreau, and agave syrup.
- Shake about 15 seconds until the shaker feels icy cold.
- Strain into the prepared glass over fresh ice.
- Garnish with a blood orange slice or lime wheel and serve immediately.
Notes
Fresh blood oranges give a deep color and gentle berry-citrus note; bottled works in a pinch. For a lighter style, use coconut milk instead of cream of coconut and reduce the agave. Prefer smoke? Swap tequila for mezcal. Chill the glass ahead of time and shake well for extra froth.
Tasting notes: bright citrus up front, creamy coconut mid-palate, clean tequila finish with a silky texture.