Salty burnt orange rimmed breakfast margaritas made with freshly squeezed orange juice, fresh lime juice, agave and reposado tequila. Refreshingly frothy and smooth taste for a perfect weekend brunch or early afternoon patio cocktail.
Zest one full orange and toast it in a small saucepan over low heat. Stir occasionally until the zest begins to golden and crisp slightly. Combine with some coarse salt to make a tasty zesty and salty rim that pairs perfectly with this type of cocktail.
We chose to blend the orange juice to add a bit of a frothy texture to the cocktail. This is achieved by blending the orange juice for 1 minute. Rather than adding some egg whites- which can also be done for this recipe, we decided to keep it egg free.
Fresh orange juice makes all the difference. It quenches your thrust in a delightful way and masks the alcohol placing that fresh orange juice front and centre.
If you’d like to make this dehydrated orange garnish- here it was made in an air fryer and cooked for 20 minutes at 180 flipping halfway.
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