Shake up this pink-hued take on a classic margarita, with a zesty, salty rim.


  • 50 mL silver tequila

  • 15 mL blood orange liqueur

  • 25 mL lime juice

  • A splash of Bundaberg Pink Grapefruit

  • Grapefruit Salt Rim

  • 1 cup coarse salt

  • 8 tsp pink grapefruit zest

  • lime wedges


  • 1.

    Create salt for the rim of your cocktail glass by blitzing coarse salt and the zest of a pink grapefruit in a food processor. You can also use a mortar and pestle to achieve the same result. 

  • 2.

    To place the salt around the rim of your glass, sprinkle a liberal amount of the flavoured salt onto a saucer or small plate. Run lime wedge around the rim of your glass and dip glass into the salt.

  • 3.

    Add ice, tequila, blood orange liqueur and lime juice to a cocktail shaker. Cover and shake vigorously until combined well and the shaker is ice cold.

  • 4.

    Pour cocktail mix into your salt rimmed glass, top with a splash of Bundaberg Pink Grapefruit, and enjoy!

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 145kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 19g
  • Sugar 11g
  • Sodium 420mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: If the salt gets a little clumpy, spread out on a baking tray in the oven on a very low temperature to dry out. Store leftover salt in a sealed container for up to one month.

This recipe was supplied by Bundaberg Brewed Drinks Entertaining Expert, Sarah McLellan.

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