I hope you spend this Valentine’s Day with a heartthrob. It could be with a sexy guy or gal, but what I’m really talking about is my HEARTHROB MARGARITA
! Whether you’ll be on a hot date, or spending a fun evening with the ladies for Galentine’s Day, toast to a love-filled day with my blood orange and raspberry margarita. It’s pink. It’s a tequila drink. Need I say more?
Blood oranges, although quite deceptive with their orange peel, carry a beautiful red-ish pink juice, that’s perfect for creating vibrant recipes. I picked some up at my local Farmers Market on Melrose and the man selling them to me asked, “Are you going to make margaritas with these?” I thought about it for a second, and responded, “You bet I am!” Thanks for the suggestion, friendly farmer dude.
I had some fun with the garnish and tried it a couple different ways; one has the “cupid’s arrow” look and the other options rests on the rim with some raspberries. Pick your favorite. To make the orange heart, I used a paring knife to carefully carve the shape.
For the raspberry syrup (I usually make my own), I tried the Blackberry Patch brand raspberry syrup and it worked perfectly. It’s also amazing on cheesecake!
If you’re in the mood for a flirty, pink drink this Valentine’s day, I hope you make my Hearthrob Margarita. It’s packed with a citrus punch and it’s delicious. I promise ;)
1 & 1/2 oz silver or blanco tequila
1 oz blood orange juice
3/4 oz fresh lime juice
3/4 oz triple sec
*1/2 oz homemade raspberry syrup or Blackberry Patch raspberry syrup
Blood orange heart (made carefully with a pairing knife), raspberries. If choosing to rest the heart on the rim of the glass, then cut a 1/2" slice and the bottom of heart and position on the rim. Rim salt: kosher salt and red sugar
Use your finger to "glaze" the glass with some of the blood oranje juice or lime, then dip outside of rim of the glass into the sugar/salt mix.
Raspberry Simple Syrup:
*Bring a 1/2 cup of water and a 1/2 cup of sugar to a boil and stir until sugar dissolves. Remove from heat and add 12 muddled raspberries. Let steep for 30 minutes. Strain if you prefer no seeds. Refrigerate for up to a week in an airtight container.
Shake all ingredients with ice and strain over a fresh glass of ice. Enjoy!