This post is not sponsored. I swear.

I just like Campari. A lot. Probably too much. So for National Margarita Day, I wanted to put it in a marg.

Also…we needed new umbrellas for the chicken yard. So.

I’ve made this as a blended marg before, too, by freezing the citrus juice and adding some ice to the mix…but it’s February, and it’s actually raining today, so I’m not feeling the frozen drink situation. But lest we forget what that looked like, here’s a reminder:

Today just happens to be National Margarita Day (February 22, for anyone who’s counting). And even though it’s raining, we’re going to be celebrating out under these umbrellas CUZ WHAT ARE UMBRELLAS EVEN FOR ANYWAY?! *shade and also protection for the chickens from aerial predation. But also to keep off rain. And publicly display my affection for Campari.

RED ROOSTER MARGARITA

Makes 2 servings or…yanno…1 double serving.

1.5 oz. tequila reposado

1 oz. Campari

1 oz. fresh orange juice

.5 oz. blood orange liqueur

.5 oz. fresh lime juice

Citrus slices and an organic blossom for garnish

I should note that this is a very tart, bitter margarita. If tart ain’t your thing and you’d like it a little sweeter, add .5 oz. of light agave syrup to your mix.

In a shaker with ice, combine all ingredients and shake until very chilled. In a large coupe/marg glass, add ice, and then strain shaker contents in. Top with garnish.

Alternatively, if you’d like this to be a frozie drink: freeze citrus juices and throw all ingredients into a blender, adding about a 1/4 of ice. Blend until smooth. Pour into glass. Garnish.

Drink under Campari umbrellas. Duh.

And in conclusion: Campari.