Tropical Blood Orange Coconut Margarita Recipe

Blood Orange Coconut Margarita brings together citrus punch and tropical creaminess in one stunning cocktail. This margarita variation features fresh blood orange juice and cream of coconut for a drink that’s both refreshing and indulgent, perfect for happy hour, weekend gatherings, or any time you want something special in your glass.

Why You’ll Love This Recipe

• Gorgeous pink-orange color makes every glass photo-worthy
• Cream of coconut adds smooth richness without being heavy
• Blood orange brings deeper citrus flavor than regular oranges
• Salt and lime zest rim adds savory contrast to sweet drink
• Quick to shake up for one drink or batch for parties

Equipment Needed

• Cocktail shaker
• Jigger for measuring
• Citrus juicer
• Small plate for rimming
• Rocks glass
• Fine grater for lime zest

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Ingredients You’ll Need

• 2 oz silver tequila
• 1/2 oz Cointreau
• 1 oz fresh blood orange juice
• 1/2 oz cream of coconut
• 1 oz fresh lime juice
• 1/2 oz agave syrup
• 1 tablespoon coarse salt for rim
• Zest of half a lime for rim
• 1 teaspoon agave syrup for rim
• Ice
• Blood orange slice for garnish

Ingredient Notes

Silver tequila keeps the flavors bright and clean. Avoid aged tequilas that bring caramel notes which compete with the fruit.

Cream of coconut is sweet and thick, different from coconut milk or coconut cream. Look for Coco Lopez brand in the cocktail mixer aisle. This ingredient creates the signature creamy texture.

Blood oranges have a season from winter through early spring. Their deep red flesh and berry-like citrus flavor make this margarita special. Regular oranges work in a pinch but won’t have the same color or complexity.

Fresh lime juice is essential for bright acidity. Bottled lime juice tastes flat and won’t give you the same zingy flavor.

Step-by-Step Instructions

Step 1: Prepare the Rim

Mix coarse salt and lime zest on a small plate. Rub the rim of your glass with agave syrup, then dip into the salt mixture until coated. Set aside while you make the drink.

Step 2: Combine Ingredients

Add silver tequila, Cointreau, blood orange juice, cream of coconut, lime juice, and agave syrup to your cocktail shaker. No need to be fancy, just get everything in there.

Step 3: Shake Vigorously

Fill the shaker with ice and shake hard for about fifteen seconds. You want it ice cold and the cream of coconut needs good shaking to blend smoothly with the other ingredients.

Step 4: Strain and Serve

Strain the margarita into your prepared glass over fresh ice. The drink should be a beautiful coral-pink color with tiny bubbles from vigorous shaking.

Step 5: Garnish

Top with a blood orange wheel perched on the rim. Serve immediately while ice cold for the best flavor and texture.

Pro Tips & Cooking Hacks

• Roll citrus fruits on the counter before juicing to release more juice
• Use agave syrup instead of water for rimming to make the salt stick better
• Shake until your hands get cold to ensure proper dilution and temperature
• Make a big batch by multiplying ingredients and stirring in a pitcher
• Adjust cream of coconut amount based on how creamy you like your drinks

Tips & Variations

Try Grand Marnier or triple sec if you don’t have Cointreau. The drink will be slightly less smooth but still delicious.

Regular orange juice works when blood oranges aren’t in season. The color will be lighter and the flavor a bit sweeter but it’s still a great margarita.

Make it spicy by muddling a slice of jalapeño in the shaker before adding the other ingredients. The heat plays nicely with the sweet coconut.

Skip the salt rim if you prefer your margaritas sweet. The lime zest alone makes a great garnish.

Serving Suggestions

Pair with Mexican food like tacos, nachos, or quesadillas for a tropical twist on taco Tuesday. The creamy coconut complements spicy food beautifully.

Serve at brunch alongside huevos rancheros or breakfast burritos for a festive morning cocktail. The bright citrus wakes up your taste buds.

Make a pitcher for pool parties or backyard barbecues. Just multiply the recipe and stir instead of shaking individual drinks.

Common Mistakes

• Using coconut milk instead of cream of coconut creates a watery drink
• Not shaking hard enough leaves the cream of coconut separated and lumpy
• Bottled lime juice makes the drink taste flat and artificial
• Over-filling the glass with ice dilutes the margarita too quickly
• Making it too far in advance causes the cream of coconut to settle

What to Serve With Blood Orange Coconut Margarita

This tropical cocktail shines at Mexican-themed dinners. Serve with street tacos, elote, guacamole and chips, or carne asada for authentic flavors.

Pair with lighter fare like ceviche, shrimp cocktail, or fish tacos when you want something refreshing. The citrus in the drink echoes the acid in these dishes.

Frequently Asked Questions

Can I make this without cream of coconut?

The cream of coconut is what makes this margarita special and creamy. Without it, you’d just have a blood orange margarita which is still good but different.

How do I get more juice from blood oranges?

Roll them firmly on the counter before cutting. Cut across the equator instead of pole to pole and use a handheld citrus press for maximum juice extraction.

Can I batch this for a party?

Mix everything except ice in a pitcher and store in the fridge. Shake individual servings with ice as guests arrive so each drink is properly chilled and diluted.

What if I can’t find blood oranges?

Regular oranges or even clementines work fine. The flavor will be sweeter and less complex but you’ll still have a delicious tropical margarita.

Do I need a cocktail shaker?

A mason jar with a tight lid works in a pinch. You need something sealed so you can shake vigorously to mix the cream of coconut properly.

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