Peachy the Magazine August September 2014 | Page 81

FOOD + ENTERTAINING

BLOOD ORANGE MARGARITA
from The San Ysidro Ranch

2 ounces Espolon Blanco tequila
1 ounce Cointreau
2 ounces sweet and sour mix (see below)
½ ounce blood orange purée
splash of fresh lime juice
Combine all ingredients in a cocktail
shaker filled with ice. Shake until
mixed. Strain into salt-rimmed glass
and garnish with lime wedges.

SWEET AND SOUR MIX

1 ½ cups water
1 ½ cups sugar
1 cup fresh lemon juice
1 cup fresh lime juice
Combine water and sugar in large saucepan. Stir over medium heat until sugar
dissolves. Bring to boil. Remove from heat and cool.
Mix syrup, lemon juice and lime juice in pitcher. Chill until cold.
Can be made up to one week ahead. Keep covered and chilled.

AUGUST SEPTEMBER 2014

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