Blood Orange Margs are the Perfect Balance of Sweet and Tart!
- Smooth taste: thanks to the balance between sweet agave and tart citrus juice.
- Seasonal & stunning: the vibrant color is just as beautiful as it is delicious.
- Quick & easy: ready in just 5 minutes with 5 simple ingredients.
- Flexible: make it skinny, spicy, frozen, or batch it for a party.
- Crowd-pleaser: doubles easily for brunches, girls’ night in, or pairing with Cinco de Mayo recipes.
If you love easy cocktail recipes, then you’ll love this pineapple jalepeño margarita, skinny spicy margarita, or frozen watermelon margarita.
What Are Blood Oranges?
Blood oranges are a winter citrus (seasonal between December and April) taste like a mix between a traditional orange and a grapefruit. They’re a little sweeter and slightly more tart than a regular orange (almost like a cross between an orange and a raspberry), making them ideal for a refreshing cocktail.
Ingredients You’ll Need
- Tequila: We always use a blanco tequila (silver tequila) in our margarita recipes. It has a clear color because it’s bottled immediately after being distilled. You can also use a Reposado tequila or anaje tequila if you prefer or if you have those on hand. There’s a bit more about the best tequila for margaritas in the section below.
- Orange liqueur: You can use any type of orange liqueur you have on hand. We used Triple Sec, but you could also use Cointreau. Grand Marnier is another good option because it is a mixture of orange liqueur and cognac. Here’s a guide to types of orange liqueur if you aren’t sure what to purchase.
- Fresh lime juice: This is a must for homemade margaritas. You’ll need about 3 limes for this recipe: two for the juice and one for the outer rim of the glass. You’ll need more if you plan to make a pitcher.
- Blood oranges: Wait until you see the color of the juice from these vibrant blood oranges. You can use regular oranges instead for a more traditional margarita recipe.
- Agave: Adding a bit of agave or honey makes this recipe so easy. You can also use a quick simple syrup, which is just granulated sugar dissolved in water if you have that handy and don’t have honey or agave.
How to Make This Blood Orange Margaritas Recipe
- Rim the glass. Mix together salt, a pinch of sugar, and a pinch of chipotle powder in a shallow bowl or plate. Run a lime wedge around the rim of your glass and dip the glass into the prepared mixture.
- Shake. pour the tequila, orange liqueur, blood orange juice, lime juice, and agave into a cocktail shaker or into a glass with a lid. Give it a good shake until everything is mixed together.
- Pour and customize. Fill a mason jar or margarita glass with fresh ice and pour the margarita on top. Add a splash of club soda or ginger beer if desired and garnish it with blood orange slices.
Best Tequila for Margaritas
Tequila Blanco: My favorite tequila, also called silver tequila. It’s a classic choice for other marg recipes like these mango margaritas. It has a crisp and refreshing taste.
Tequila Reposado: It’s aged 2-11 months and is a bit smoother than silver tequila with a slightly warm flavor.
Tequila Añejo: Aged even longer, for 1-3 years. It’s rich and oaky in flavor.
Customize Your Margarita
- Make it skinny: use less orange liqueur and little to no sweetener to lighten it up. You can learn more about a skinny margarita vs regular margarita.
- Spicy blood orange margarita: Just like this skinny spicy margarita, place a few slices of jalapeño with the seeds into the cocktail shaker before shaking everything together. The longer you shake it, the spicier it will be.
- Finish it with bubbles: I finish most of my margaritas with light ginger beer or club soda because I love the extra bubbles!
- Add a smoky flavor: swap the tequila for mezcal.
- Frozen blood orange margarita: Add all of the ingredients to a high-speed blender with 1 cup of ice and blend well until it’s completely combined.
- Make a batch: See the recipe card below to make a pitcher of blood orange margaritas.
Our Favorite Cocktail Tools
Here are our favorite products to stock in your pantry so you can make a killer margarita whenever the craving strikes. This section may contain affiliate links.
- Cocktail shaker for making a single serving.
- Large Pitcher if you’re making a batch of this delicious cocktail.
- Small plate or shallow bowl for making the salt rim.
- Mason jars, margarita glasses, or old-fashioned glasses for serving.
More Cocktail Recipes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Blood Orange Margaritas Recipe
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Ingredients
Spicy Salt Rim
- 2-3 Tablespoons sea salt or pink Himalayan salt
- Pinch of sugar
- Pinch of chipotle powder to taste
Blood Orange Margarita (1 serving)
- 2 ounces Blanco (silver) tequila (Note 1)
- 1 ounce orange liqueur Triple Sec, Ciointreau, or Grand Marnier
- 2 ounces (1/4 cup) fresh lime juice about 2 limes
- 2 ounces (1/4 cup) fresh blood orange juice 1-2 blood oranges, plus wedges for garnish
- 2 teaspoons agave, honey, or simple syrup
- 2 jalapeno slices optional for spicy margaritas
- Ginger beer or club soda for topping optional
Instructions
- Mix together salt, a pinch of sugar, and a pinch of chipotle powder in a shallow bowl or plate. Run a lime wedge around the rim of your glass and dip the glass into the prepared mixture. You can omit the salted rim if you prefer to leave it plain, or you can do a sugar rim instead.2-3 Tablespoons sea salt or pink Himalayan salt
- For a single drink, pour the tequila, orange liqueur, blood orange juice, lime juice, and agave into a cocktail shaker or into a glass with a lid, like a mason jar. Give it a good shake until everything is mixed together. To make it spicy, add a few slices of jalapño and shake longer to infuse the spicy flavor. Note 2 for pitchers.2 ounces Blanco (silver) tequila
- Fill a mason jar or margarita glass with fresh ice and pour the margarita on top. Add a splash of club soda or ginger beer if desired and garnish it with blood orange slices.Ginger beer or club soda for topping
Notes
- 1 cup Blanco tequila
- 1/2 cup orange liqueur
- 1 cup fresh lime juice (8 limes)
- 1 cup fresh blood orange juice (4-6 blood oranges)
- 2-3 Tablespoons agave
Video
Equipment
- Cocktail shaker or jar with a lid
- Cocktail or Margarita glasses
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Mondays are hard. One (or five) of these will make them better. Can’t wait to try this out!!
Thanks, Karly! We cain’t wait to hear what you think!