Blood Orange Mezcal Margarita
- 8 ounces mezcal
- 3 ounces cointreau
- 6 ounces lime juice
- 4-5 blood oranges (pealed and sliced or cut in segments)
- 2.5 ounces agave syrup
- 2-3 cups ice
Peel and slice the blood oranges, then freeze overnight. This step isn’t necessary, but helps on a hot day!
Add all ingredients to a blender filled with ice. Pulse until the ice is roughly chopped, then blend until smooth. If your blender get stuck, you can add a little water or juice and continue blending.
Pour or scoop into cups and garnish with lime wheels
Ham and Cheese Quiche with Hashbrown Crust
c/o Country Cleaver