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.