If you’re looking for a cocktail that stands out, this blood orange coconut margarita is it. It combines fresh blood orange juice with smooth cream of coconut for a drink that’s both sweet-tart and tropical. This refreshing cocktail is perfect for late afternoon sipping or anytime you need a getaway in a glass.
This Blood Orange Coconut Margarita Hits That Sweet-Tart, Creamy Spot
This blood orange coconut margarita started with the idea of pairing blood orange and coconut—something tart and citrusy but with a creamy finish that sticks around. The balance felt right from the beginning: bold, slightly sweet, and refreshingly different from the usual.
It’s easy to shake up, and the color alone makes it worth pouring. You get that bold, almost berry-like brightness from the blood orange, and then the coconut smooths it all out without making it heavy. Add the salt-lime rim and a little fresh lime juice, and it turns into something that’s perfect for a warm day or just hanging out with a drink that doesn’t try too hard.
I’ve made this a bunch of times now and it’s just one of those drinks that works. It’s reliable, it tastes like something you’d order out, and I like knowing I can throw it together whenever the mood hits. It’s not your usual margarita, and that’s exactly the point.
What Makes This Blood Orange Margarita Recipe Different
- The Blood Orange Factor: Blood orange has a way of bringing in a deeper kind of citrus flavor—it’s less sharp than lime, but more interesting than orange—with a color that immediately sets it apart. It’s got that rich, punchy edge that works especially well with tequila.
- Creamy Texture: Cream of coconut softens everything without turning the drink too sweet, and it gives the margarita a smooth, almost velvety finish. Combined with the tart citrus and a little agave for balance, the flavor ended up right where I wanted it—bright, slightly indulgent, and still fruit-forward.
- Visual Impact: It also looks good in the glass. That deep pink-orange color, the salt and lime zest on the rim, and the blood orange wheel on top look appealing. It has a tropical sunset feel without being over-the-top.
This Is Why Blood Oranges Belong in Your Margarita
Blood oranges are pretty much what they sound like—still oranges, just with that deep red or purple flesh inside. They look dramatic when you slice into them, and the flavor has a little more going on than a regular orange.
They’re not as sharp as lemon or lime, but they’ve got this slightly berry-like thing happening—almost like raspberry or pomegranate in the background. That mix of citrus and fruitiness is what makes them so good in cocktails.
Also, the color. That rich reddish-pink tint gives this margarita its whole vibe before you even take a sip.
What You’ll Need to Make This Blood Orange Coconut Margarita
Here’s what goes into this thirst quencher, perfect for a muggy evening.
- Silver Tequila – Good taste. Doesn’t fight the citrus.
- Cointreau – Smooth orange flavor. Doesn’t overpower.
- Blood Orange Juice – Deep color. Bold flavor.
- Cream of Coconut – Sweet and creamy. Adds the tropical edge.
- Lime Juice – Cuts through the richness.
- Agave Syrup – Light sweetness. Used in the drink and rim.
- Coarse Salt – Adds texture and flavor to the rim.
- Lime Zest – For the rim. Wakes everything up.
- Ice – For shaking and serving.
- Blood Orange Wheel – Looks good. Tastes like the drink.
How To Make This Blood Orange Cocktail (Step-by-Step)
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the rim)
Mix some coarse salt and lime zest on a small plate. Grab your glass, rub the rim with a little agave, and dip it into the salty-zesty mix until it’s coated. Set it aside while you make the drink. - Step Two (build the drink)
In a cocktail shaker, add the silver tequila, Cointreau, blood orange juice, cream of coconut, lime juice, and agave. No need to be fancy—just get it all in there. - Step Three (shake it up)
Toss in some ice and shake like you mean it for about 15 seconds. You want it cold and well mixed. - Step Four (serve)
Strain it into your prepared glass over fresh ice. - Step Five (finish it off)
Top with a blood orange slice and serve it right away.
Here’s How to Get This Margarita Right
I’ve always said, a good cocktail is all about small decisions. Here’s what makes the difference with this one.
- Agave Syrup for Rim – Water barely holds the salt. Agave grabs it and adds a little flavor while it’s at it.
- Fresh Juice – Bottled won’t bring the flavor you want. Use fresh blood orange and lime juice.
- Cream of Coconut vs. Coconut Milk – Not the same thing. Cream of coconut is thicker and sweeter—that’s what gives this margarita its smooth finish.
- Shaking Vigorously – This isn’t a gentle stir. Shake hard to chill everything down and get the texture right.
- Adjusting Sweetness – If you want it a little less sweet, just ease up on the agave. You’ve got room to play with it.
Serving & Storage
No one wants a warm, watered-down margarita—here’s how to get it right.
- Serve this margarita right after you make it, poured over fresh ice. That’s when the flavor and texture are at their best.
- If you want to save time, you can juice the blood oranges and limes ahead—just keep the juice cold and use it the same day.
- This isn’t the kind of drink you mix in advance and stash in the fridge. Make it fresh, shake it cold, and drink it right away.
Frequently Asked Questions
- Can I batch this for a group?
Yes, but wait to add the ice and shake each serving individually. Mix everything else in a pitcher and store it chilled. Just be sure to stir before pouring—cream of coconut can settle. - What’s the best cream of coconut to use?
I use Coco López because it’s thick, sweet, and consistent. Skip anything labeled coconut cream—it’s not the same. - Do I need a cocktail shaker?
It helps, but you can get away with a large jar or tightly sealed container. Just make sure to really shake it—you still want the dilution and chill. - What can I use instead of Cointreau?
Grand Marnier or triple sec both work. The drink will still be good, just a little less smooth. - Can I use regular orange juice instead of blood orange?
Yes, you can. The color will be different, and the flavor will be a bit sweeter and less complex, kind of like my clementine margaritas. - How do I get more juice out of blood oranges?
They don’t always yield much. I roll them on the counter first, then cut them across the equator and use a handheld citrus press.
Other Margarita Recipes Worth Shaking Up
If you’re into trying different styles, here are a few that take margaritas in new directions.
- Dill Pickle Margarita – Briny, bold, and way better than you’d think.
- Hot Honey Peach Margarita – Sweet and spicy with a smooth finish.
- Blueberry Margarita – Tart, fruity, and unexpected in the best way.
- Mezcal Margarita – Smoky, citrus-forward, and unapologetically strong.
- Spicy Watermelon Jalapeño Margarita – Bright and punchy with heat that lingers.
- Three Ingredient Agave Margarita – Clean, simple, and all about the essentials.
Mix One Up. You’ll Like It.
This blood orange coconut margarita brings bold citrus, smooth coconut, and just enough sweetness to keep things interesting. It’s easy to shake, good-looking in the glass, and worth making again.
This post may contain affiliate links. Please read my disclosure policy.
Blood Orange Coconut Margarita
Equipment
- Cocktail Shaker For combining and chilling the drink properly.
- Citrus Juicer For fresh lime and blood orange juice.
- jigger To get the right proportions.
- rocks glass For serving the cocktail over ice.
Ingredients
Rim:
- 1 tbsp (15 g) coarse salt or margarita salt
- zest of ½ a lime
- 1 tsp (5 ml) agave syrup
Margarita:
- 2 oz. (60 ml) silver tequila
- ½ oz. (15 ml) Cointreau
- 1 oz. (30 ml) fresh blood orange juice
- ½ oz. (15 ml) cream of coconut
- 1 oz. (30 ml) fresh lime juice
- ½ oz. (15 ml) agave syrup
- ice
Garnish:
- 1 slice blood orange
Instructions
- On a small plate, mix the coarse salt and lime zest.1 tbsp (15 g) coarse salt, zest of ½ a lime
- Rub the rim of a cocktail glass with agave syrup, then dip it into the salt mixture to coat. Set the glass aside.1 tsp (5 ml) agave syrup
- In a cocktail shaker, combine the silver tequila, Cointreau, blood orange juice, cream of coconut, lime juice, and agave syrup.2 oz. (60 ml) silver tequila, ½ oz. (15 ml) Cointreau, 1 oz. (30 ml) fresh blood orange juice, ½ oz. (15 ml) cream of coconut, 1 oz. (30 ml) fresh lime juice, ½ oz. (15 ml) agave syrup
- Fill the shaker with ice and shake vigorously for about 15 seconds, until well chilled.ice
- Strain the margarita into the prepared glass over fresh ice.
- Garnish with a blood orange slice and serve right away.1 slice blood orange
Notes
- Use fresh juice for the best flavor—bottled doesn’t give you the same brightness.
- Coco López is a great option for cream of coconut. Avoid using coconut milk or coconut cream—they won’t give the same texture or sweetness.
- This cocktail is best made fresh, but you can juice your citrus ahead of time and store it in the fridge for a few hours.
- You can substitute Cointreau with Grand Marnier or triple sec, but the result will be slightly less smooth.
- Dehydrated Blood Orange Wheels are also available if you'd rather garnish your finished margarita that way.
Nutrition
Have you made this Blood Orange Coconut Margarita? I’d love to hear how they turned out — leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply