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Whittier Blvd Cocktail

The Whittier Blvd Cocktail is a bold, citrus-forward cocktail that combines the crisp, clean taste of Milagro Silver Tequila with the sweet-tart intensity of blood orange puree. Lime juice adds a zesty brightness, while Firewater bitters provide a smoky, spicy kick that takes this drink to the next level.

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Whittier Blvd Cocktail

Whittier Blvd Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: bitters, blood orange, blood orange cocktails, Lime Juice, silver tequila, tequila cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Silver Tequila
  • 1 oz blood orange puree
  • 0.75 oz lime juice
  • 3 dashes Firewater bitters
  • Blood orange wheel or lime wedge for garnish

Instructions

  • Add tequila, blood orange puree, lime juice, and Firewater bitters to a cocktail shaker.
  • Fill the shaker with ice and shake vigorously for about 15-20 seconds.
  • Strain the mixture into a rocks glass over fresh ice, or into a chilled coupe glass if serving up.
  • Top with a blood orange wheel or lime wedge for an eye-catching presentation.

Notes

Pro Tips

  • For a fresher flavor, use freshly squeezed blood orange juice if puree isn’t available.
  • Adjust the number of Firewater bitters dashes depending on your spice tolerance.
  • Pre-chill your glass for a more refreshing drinking experience.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Whittier Blvd cocktail delivers a vibrant burst of citrus with a smoky, spicy edge. The tequila’s clean, agave-forward flavor balances beautifully with the tangy sweetness of blood orange and lime, while Firewater bitters leave a subtle, lingering heat for a perfectly balanced finish.

See also  Dracula's Punch
Whittier Blvd Cocktail
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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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