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Blood Orange Margarita

Blood orange margarita for National Margarita Day
Raven & Rose


  • ounces Casa Noble Reposado Tequila
  • 1 ounce blood orange vanilla shrub (recipe below)
  • ½ ounce fresh lime juice

Chef notes

Instead of orange liqueur, mixologists Alan Akwai and David Shenaut at Portland's restaurant Raven & Rose use a trendy house-made artisanal drinking vinegar in this citrusy margarita the Sanguine Daisy.


Combine ingredients and shake with ice. Strain over fresh ice into a rocks glass with sea salt on the rim. Garnish with fresh mint and a cinnamon-sugar laced blood orange slice.

To make the blood orange vanilla shrub:

Simmer 3 ounces of white wine vinegar in a saucepan with two cinnamon sticks, 4 to 6 whole cloves and one tablespoon of dried bitter orange peel for about 5 minutes. Add 4 ounces of fresh blood orange juice, 3 ounces (by volume) of cane sugar and a half teaspoon of pure vanilla bean paste. Stir until sugar is dissolved and strain out solids. Makes about 8 ounces.