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Sparkling Blood Orange Margarita

Experience a refreshing twist on a classic margarita with the Sparkling Blood Orange Margarita. This cocktail features the bright and sweet flavors of blood orange juice combined with the smoothness of tequila and a hint of lime. Topped with a sparkling finish, it’s a perfect drink for any festive occasion.

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Sparkling Blood Orange Margarita

Sparkling Blood Orange Margarita

Prep Time: 4 minutes
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Course: Drinks
Cuisine: Mexican
Keyword: Blood Orange Juice, fall, fall cocktails, fall tequila cocktails, Lime Juice, Orange Liqueur, Simple Syrup, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Pour margarita salt onto a small plate.
  • Run a wedge of lime around the rim of your margarita glass. Dip the glass into the salt to coat the entire rim. Fill the glass with ice cubes and set it aside.
  • Fill a cocktail shaker with ice. Add the tequila, blood orange juice, and lime juice.
  • Pour in the simple syrup and a splash of orange liqueur.
  • Secure the lid on the cocktail shaker and shake vigorously for 30 seconds.
  • Strain the mixture into the prepared margarita glass.
  • Garnish with a slice of blood orange or lime.
  • Finish with a splash of club soda for a sparkling touch.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Sparkling Blood Orange Margarita offers a delightful blend of citrus flavors, with the sweet-tart blood orange juice taking center stage. The tequila provides a smooth and robust base, while the lime juice adds a zesty kick. The club soda gives a refreshing effervescence, making each sip light and invigorating. The salted rim and citrus garnish enhance the overall experience, adding complexity and balance to this sparkling cocktail.

Sparkling Blood Orange Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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