Fresh, lightly sweet and utterly refreshing, these blood orange margaritas are brûléed on the barbecue with a sprinkle of sugar until the citrus turns candied and caramelised. Summer sipping at its finest.
Instructions
- Prepare the barbecue for cooking with a hotplate using direct medium-high heat (210°C-250°C) and preheat as directed.
- Prepare the barbecue for cooking with a hotplate using direct medium-high heat (210°C-250°C)and preheat as directed. See below for information on Weber Q settings and set up methods.
- Prepare the griddle for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. See below for information on recommended settings on a griddle barbecue.
- Dip the cut side of the blood oranges in the sugar.
- Once the barbecue has preheated, add the orange halves to the hotplate, cut side down. Cook over direct medium-high heat, with the lid closed, for 3 to 5 minutes, until the sugar has caramelised and turned a deep amber colour. Flip and cook for a final 2 minutes. Remove the oranges from the barbecue and place on a plate, brûléed side up. Using a metal spatula, scrape any residual sugar off the hotplate.
- Once the barbecue has preheated, add the orange halves to the hotplate, cut side down. Cook over direct medium-high heat, with the lid closed, for 3 to 5 minutes, until the sugar has caramelised and turned a deep amber colour. Flip and cook for a final 2 minutes. Remove the oranges from the barbecue and place on a plate, brûléed side up. Using a metal spatula, scrape any residual sugar off the hotplate.
- Once the griddle has preheated, add the orange halves to the griddle, cut side down. Cook over direct medium-high heat, for 3 to 5 minutes, until the sugar has caramelised and turned a deep amber colour. Flip and cook for a final 2 minutes. Remove the oranges from the barbecue and place on a plate, brûléed side up. Using a metal spatula, scrape any residual sugar off the griddle.
- Once the oranges are cool enough to handle, squeeze out the juice and strain if desired. Refrigerate the juice until required. Juice the limes and refrigerate their juice until required. Chill the serving glasses.
- When ready to serve, rim the glasses with salt flakes. Get two small plates, large enough for the rims of the glass to fit. Sprinkle one plate with the salt flakes, and add a little lime juice to the other plate. Dip the rim of the glasses in the lime juice, followed by dipping them into the sea salt flakes.
- You can make a big batch of the Marg, or individually shake in a cocktail shaker.
Per Cocktail:
45ml grilled blood orange juice
45mL tequila
30mL Triple Sec
15mL lime juice
Ice
4 Marg batch of recipe:
180 ml grilled blood orange juice
180 mL tequila
120 mL Triple Sec
60 mL lime juice
Ice - Pour margs into the glasses and serve with a slice of fresh or dehydrated blood orange.
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