Blood oranges are in season and they are one of my favorite fruits to incorporate into cocktails! Not only are they beautiful, but they taste like a more tarte, floral version of a navel orange. Made with freshly squeezed blood orange juice, lime juice, pineapple juice & coconut cream, this Blood Orange Coconut Margarita is equally as beautiful as it is delicious! There are directions for both a cocktail and mocktail version for you to make at home below.
– 3oz blood orange juice (~2 blood oranges)
– 1.5oz pineapple juice
– 1.5oz blanco tequila
– 1oz triple sec
– 1 lime, juiced
– 1 tbsp coconut cream or canned, full fat coconut milk
– 1 tbsp agave or honey
– Garnish: shredded coconut, dried blood oranges, lime wedge
1. Rim your glass with lime juice & shredded coconut
Cocktail:
– Add blood orange juice, pineapple juice, tequila, triple sec, lime juice, coconut cream and agave to a cocktail shaker, fill to the top with ice and shake vigorously for a minute until the coconut cream has fully been incorporated. Pour into a glass over ice & ENJOY!
Mocktail:
– Add 4oz blood orange juice, 3oz pineapple juice, lime juice, coconut cream and agave to a cocktail shaker, fill to the top with ice and shake vigorously for a minute until the coconut cream has fully been incorporated. Pour into a glass over ice & ENJOY!
Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.
