Writing this post and preparing this pitcher while 31 weeks pregnant was torture! Nine more weeks, nine more weeks, I kept repeating as I squeezed my limes. I don’t think I could ever get tired of a real margarita! Margaritas make me think of outdoor brunches in NYC and sandy vacations.
To prevent bozzing from getting in the way of your health goals next time you are making a margarita skip the calorie-laden mixers and triple sec and opt for fresh lime, lemon and orange juice. Born and raised in Mexico I consider myself a margarita aficionado, so I obviously like (and have tried) all variations. This time I decided to use blood oranges instead or plain old orange juice.
Blood Orange Chile Lime Margarita (Makes 1 pitcher)
- 16 oz. Espolon Blanco Tequila (100% agave)
- 4 oz. freshly squeezed lime juice
- 4 oz. freshly squeezed lemon juice
- 4 oz. freshly squeezed blood orange juice
- ½ cup of organic raw agave
- Chile Lime seasoning blend from Trader Joe’s
*I like lemony things so I prefer my margaritas a little heavier on the lime/lemon juice and lighter on the agave, but play around with the ratio of the ingredients. Though keep in mind that if you want to keep if on the healthy side aim for more freshly squeezed juice and keep the agave in moderation.
- Pour a thin layer of Chile Lime Seasoning onto a small plate. Rub a lime wedge around the top edge of your glass, then dip the glass into the seasoning mix. Pour some ice and set aside.
- In a large pitcher, combine all ingredients and stir to combine
- Pour over rimmed glass with ice and enjoy!
P.S. Head over to the Daily Mail and read why I recommend Blanco over Reposado tequilas and other practical tips on how to have a Healthy Cinco de Mayo and leave wiggle room for one or two drinks.