This original version of this cocktail appeared in Gourmet in 2009. It's tart, fresh, and super-easy to make—if you want to get fancy, consider salting the rim.
- 2 ounces silver tequila
- 2 dashes Angostura bitters
- 2 1/2 ounces fresh blood orange juice
- 1/4 ounce freshly squeezed lime juice
Add all ingredients to a mixing glass and stir well. Strain into ice-filled highball glass.