Cocktail of the week: Wild at Tart’s blood orange and yuzu margarita – recipe | Cocktails

May marks the end of blood orange season until next winter, so while this beautiful fruit is still around, make the most of it in this refreshing spring cocktail. You’ll need to make the cordial a day ahead.

Blood orange and yuzu margarita

For the blood orange cordial
60g caster sugar
120ml fresh blood orange juice
(from about 1½ oranges)

For the drink
40ml tequila
10ml fresh lime juice
15ml yuzushu
– you can buy this Japanese yuzu liqueur from specialist drinks shops and online; alternatively, use bottled yuzu juice (from the world food aisle of large supermarkets) and omit the lime juice
20ml blood orange cordial – see above and method
1 blood orange wheel and 1 edible flower, to garnish (both optional)

The day before you want to serve the cocktail, make the cordial by putting the sugar and orange juice in a saucepan set over a low heat and warm it gently, stirring until the sugar dissolves. Decant into a clean sealable container, drop in the peel from the juiced oranges, then seal and leave to steep in the fridge overnight.

Next day, strain the blood orange mix, then make the drink (if you prefer, pour the mix into a sterilised jar or bottle and store in the fridge, where it will keep for about three months). Fill a shaker with ice, add all the liquids and shake hard. Strain into a rocks glass filled with fresh ice, garnish and serve.

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