Muddle two slices of jalapeno and a sprig of cilantro with agave syrup.

Squeeze the juice from blood oranges and limes.

Combine muddled mixture with all liquids–juices, tequilla, cointreau–in a shaker with ice, and shake, shake, shake.

Prepare a dry mixture for rimming the glasses made up of half sugar and half salt, plus fresh-grated lime zest. Place the rimming ingredients on a shallow plate for a thin rim or deeper rimmed bowl for a thicker rim.

Take a lime or orange wedge from the squeezed fruit, and use it to moisten the rim or edge of the glass.

Rim the glass with the mixture and pour in the shaken, strained cocktail. Serve with a lime wedge.  Sweet fire!

This Blood Orange Margarita originally appeared on the cover of the Edible Silicon Valley Winter + Spring issue 21 photographed by Paulette Phlipot.  After an extensive search, countless email requests and plenty of experimentation, we uncovered the original recipe, created by mixologist and cocktail master Ryan Sullivan whose current whereabouts are unknown. (Ryan, if you are out there, give us a call.  We'd like to let people know where you are mixing it up these days.)  The margarita recipe was happily adapted and tested here by the Edible Staff–known as discriminating connoisseurs of fresh-squeezed, California-syled margaritas. This one gets our highest rating!  Looks great....tastes even better.