Photo: jacqueline (Flickr)
Blood oranges are the perfect addition to any beverage especially when in season.
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!
Food Tutorial
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
Ingredients
- 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
Cooking Directions
- 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.
