Photo: jacqueline (Flickr)
Drink Your Fruit
It may be winter in the United States but it’s an excellent time to use what is becoming one of my favorite citrus fruits — blood oranges. There’s just something sexy about the red flesh of the Moro variety.
I try to make use of what is in season and freshly available in my area. This way of thinking is not relegated to just edible delights. I also like to incorporate seasonal and local ingredients into my cocktail repertoire.
There are about ten pounds of blood oranges at my home that have to be used so I saw an opportunity to try something new. And you can’t help but love a good martini!
If you’re not familiar with blood oranges here’s what you should know.
Blood oranges are a popular kind of orange with red pulp that gives it its name. The fruit is not as large as a typical navel orange, and some varieties of the fruit have darker colorings on the outer rind. Blood oranges are also less acidic than navel oranges.
The juice is a bit tart for my liking when just drinking it straight, but it’s a perfect ingredient for cocktails. It gives just the lightest hint of raspberries — at least I think so.
I have included a variation for rum or vodka as it seems people really prefer one or the other. I dabble a bit in both, but I generally prefer vodka.
Blood Orange Cocktail
- 1 ounce good white rum (or 2 ounces of a good quality vodka)
- 1/2 ounce Cointreau Liqueur or Triple Sec
- 4 ounces freshly squeezed Blood Orange juice
- 1/2 ounce simple syrup
- 3/4 ounce fresh lemon juice
- Prepare a martini glass by rubbing a slice of the blood orange around the rim and dip it into a bit of sugar on a plate.
- Add the ingredients to a shaker of ice, shake it and strain into your glass.
- You can double this if you have company or you want a really big drink.