We started the evening with Blood Orange Margaritas and Organic Corn Tortillas with Eggplant Salsa – we are crazy for Eggplant right now! Next we moved to a Vegetarian Enchilada with a roasted tomatillochiptole sauce. I have to say the veggies were cooked just enough with alittle crunch & the sauce had a nice bite of spice with an under tone of smokiness . Went nicely with the Margaritas! Dessert was Zest of Blood Orange madelines dipped in a semi-sweet Scharfenberg Chocolate. Time to hit the couch with a bit of Port and a good movie … Now, what restaurant offers that type of service!

Blood Orange Margaritas

*  Courtesy of Food and Wine Magazine

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  • 1/4 teaspoon finely grated fresh ginger
  • 1/4 cup plus 1 tablespoon fresh blood-orange juice
  • 3 tablespoons tequila
  • 1 tablespoon Cointreau
  • 1 tablespoon fresh lime juice
  • Lime slice, for garnish

How To

  1. Put the grated ginger in a small sieve set over a small bowl and press to extract the juice.
  2. Combine the ginger juice with the orange juice, tequila, Cointreau and lime juice in a cocktail shaker filled with cracked ice and shake vigorously for 10 seconds.
  3. Strain into a chilled cocktail glass, garnish with the lime slice and serve.

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