Chef Talk: Barcelona's Blood Orange Margarita

Amy Kundrat

Everybody loves a good adult beverage. This fairly safe assumption has inspired this recent Chef Talk mini-series focusing exclusively on uncovering and sharing some of Fairfield County's best cocktails.

You're going to need to break out the shaker with this first cocktail, the Barcelona Blood Orange Margarita. The margarita is one of the most popular picks at the restaurant known for a bustling happy hour and hearty Spanish tapas menu in its four locations in Fairfield County and now an outpost in your house. Cheers!

Barcelona's Blood Orange Margarita

Serves 1


6 tablespoons freshly squeezed blood orange juice
1 ounce Cointreau
2 tablespoons freshly squeezed lime juice
1 ounce Patron Silver tequila
1 tablespoon liquid sour mix
Margarita salt or other coarse salt, for salting the glass
Lime wedge


1. Pour the orange juice, Cointreau, lime juice, tequila, and sour mix into a shaker filled with ice cubes and shake 5 to 7 times.

2. Spread the salt on a plate. Rub the rim of a chilled highball glass with the lime wedge. Dip the rim of the glass in the salt to coat it.

3. Pour the margarita into the glass and serve.

Related Posts

Vive Barcelona (October 5, 2009) 
Chef Talk: Barcelona's Gambas Al Ajillo (February 13, 2010) 
Chef Talk: Spicy Lobster Salad (March 4, 2010)

[Photo: Courtesy Barcelona Restaurant Group]