I made myself a blood orange cocktail because it’s time (heck it’s past time) we raise our glasses to the fairest of the seasons.
Spring is in the air – and in my cocktail glass. There’s fresh creativity blossoming everywhere. I think it’s time to bring some of that springtime freshness to our cocktails too. But what exactly does that mean?
When it comes to spring cocktails one school of thought has us putting away the brown spirits and bringing out the clear spirits. That’s one way of thinking about seasonal cocktails. Still, there’s no rule that says you can’t enjoy whiskey in spring. The Mint Julep is the perfect example. This means the seasonal changes in our tipples are more subtle than that. Rather than considering whether to use gin or Scotch, I think we should change our thinking about what we pair with that spirit and focus instead on what’s truly in season: mint, mango, strawberry, and rhubarb. These ingredients taste like spring because they’re at their best this time of year.
Noticeably missing from that list is citrus. That’s because most citrus varieties peak in the winter.
Blood Orange Cocktail
Most, but not all. Blood Oranges are at their best right now, making them a perfect choice for spring-themed cocktails – vibrant, sweet, and citrusy with a musty quality that keeps this blood orange cocktail from getting too cloying.
On the outside, a blood orange looks like any other orange, with just the slightest blush indicating that something special is hiding inside. Slice one open and its sunset-hued secret is revealed – they’re so arresting in their beauty. Like all citrus, blood oranges pair beautifully with both gin and bourbon. So I’ve put together a springtime blood orange cocktail that works with clear spirits as well as it does with dark spirits. Make it twice if you don’t believe me and see for yourself. GREG
Ingredients
- 2 ounce gin or bourbon
- 1 ounce freshly squeezed blood orange juice
- ½ ounce maraschino liqueur (such as Luxardo)
- 1 dash Miracle Mile sour cherry bitters
- 1 dash Regans orange bitters
- 1 blood orange twist (as garnish)
Directions
Combine all ingredients except blood orange twist in a cocktail shaker 2/3 filled with medium ice cubes. Shake and strain into a cocktail glass. Garnish with the twist; its oil expressed onto the surface and rubbed onto the rim of the drink then draped on edge of the glass.
This has my name written all over it!!! I would love it if you link it up to Tipsy Tuesday at Grey is the New Black today!
I really need to start using blood oranges in cocktails — so pretty. Not to mention tasty. 😉 I’ll have to make this using both gin and bourbon — love them both. I probably don’t use as much whiskey during the summer, but that’s because I’m making loads of Tiki drinks — with amber and dark rum! So I replace one brown for another. 😉
What’s up with blood oranges, I’m not seeing them much in the markets around here. Are you left Coasters hording them for cocktails or something? Sure you let us have the Cara Cara, which are a decent substitute, but quit holding out on us this year 😉 (Seriously though, not seeing them this year, sadly.)
Maybe the drought? GREG
Holy heck I WILL be trying both versions. I’ve been meaning to tell you I finally got around to making the beet-juniper shrub from your book and proceeded to eat almost all the beets in a sitting. Saving a few so I can make the drink in the book using the shrub. Your recipes are damned fine recipes.
Ahhh. XOGREG
Hi Greg, so glad I stopped by. Thanks again for your lovely comments on the blog, it’s been a crazy few weeks and I haven’t had much time to get around. I love that glass you served this very beautiful cocktail in, so retro. I tried finding blood oranges last weekend (wanted them for a grilled asparagus and blood orange dish I served at Easter) but had to settle for ordinary oranges…guess our grocers didn’t feel we deserved them! Such a shame too because they would have popped on the asparagus. Anyway I digress…I have a little bourbon left over from the Mardi Gras progressive dinner, would have been lovely to try, if only I can find blood oranges! I’m surprised at the alt for the bourbon though…gin? very different flavours (i.e., bourbon doesn’t taste like aftershave! ;-))
The bourbon and gin create very different cocktails here, but both work exceptionally well with blood oranges. The bourbon accentuates the citrus zing which has the effect of lightening the whiskey flavor. While the gin compliments that minerality that is a part of a blood orange’s distinctive flavor profile. GREG
Had blood orange mimosas the other day and they were amazing (and I am not a hug mimosa fan). Blood oranges are so different and add a floral flavor that nothing else does. Count me in on this cocktail!
I have one blood orange that needs a home. Just one! I think it found it!
Friday is here and time to celebrate with a delicious cocktail!
I want this one tonight!
Happy w/end, G.
How about a silver tequila? Maybe I should stick to margarita incarnations…
I first tasted blood oranges in Italy as a student in the 70’s. I think I will try this with vodka, not being a gin or bourbon gal. Beautiful!