One redeeming thing about winter is the great citrus fruits available. This year, I’m obsessed with Cara Cara oranges, which play a star role in this margarita. I love the addition of the jalapeño-lime simple syrup in this margarita because sweetens the drink while adding a small kick. Enjoy your margarita with these chicken enchiladas verde too!
Juice (makes 4 cups):
4 blood oranges, juiced
4 Cara Cara or navel oranges, juiced
10 limes, juiced
Jalapeño-Lime Simple Syrup:
1 cup water
1 cup sugar
2 jalapeño, thinly sliced
peeled zest of 2 limes
Bring water, jalapeño and lime peels to a boil in a small sauce pan, and whisk in sugar. Continue to whisk over low heat and simmer until sugar dissolves. Turn off heat, and allow jalapeño and lime peels to steep while the simple syrup cools. Once cool, pour through a mesh strainer to remove solids. Store in the refrigerator for up to two weeks.
Jalapeño Blood Orange Margaritas (serves 4-6 margaritas):
4 cups fresh squeezed juice, recipe below
2 cups tequila
1 cup (or sweetened to taste) jalapeño-lime simple syrup, recipe below
Optional garnishes: salted rim and/or orange, lime, and jalapeño slices
Mix the first three ingredients in a large pitcher and pour individual servings over ice into glasses, salted rims optional, and garnish with fruit and/or jalapeño slices.
Enjoy this margarita with the Chicken Enchiladas Verde!