Is there another fruit besides the blood orange that elicits such a pleasurable response just by slicing into it? Although the color of its flesh varies from a striking deep red to a faint blush depending on the variety and where it was grown, the element of surprise is half the fun. The other half is its rich and vibrant citrus flavor—sweet-tart with a hint of berry that enhances everything from sauces to salads to desserts. It even makes for a mean margarita. -- Robin Raisfeld & Rob Patronite

Ingredients

FOR THE BLOOD-ORANGE PURÉE:
4 blood oranges, peeled, segmented, and seeded
1 tablespoon simple syrup (combine an even ratio of sugar and water in a bottle and shake until sugar is dissolved)
1 teaspoon fresh lemon juice

FOR THE MARGARITA:
1 lime wedge and coarse salt for rim
Ice
2 ounces puro blanco tequila
1 1/2 ounces fresh lime juice (approximately 21/2 limes)
3/4 ounce orange liqueur
1/2 ounce simple syrup
3/4 ounce blood-orange purée
1 lime wheel (optional)
1 blood-orange wheel (optional)

Instructions

FOR THE BLOOD-ORANGE PURÉE: In a blender, combine the orange segments, simple syrup, and lemon juice and purée until smooth. (Cover tightly and refrigerate until ready to use; the purée will keep for up to two days.)
FOR THE MARGARITA: Moisten the edge of a rocks glass with a ¼-inch wedge of lime. Sprinkle a good amount of salt on a plate and press the outside rim of the glass into the salt. Chill glass in freezer for a few minutes. Fill cocktail shaker and glass with ice. Add the tequila, lime juice, orange liqueur, simple syrup, and blood-orange purée to the shaker and (1) shake vigorously. (2) Strain into glass and (3) garnish with orange and lime wheels. (Published 2009)