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Wintery Fruit Cocktail With Blood Oranges

Just because it's cold outside doesn't mean you can't indulge in a fruity cocktail of your liking.

Blood Oranges

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


  • 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

  1. 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.
  2. Add the ingredients to a shaker of ice, shake it and strain into your glass.
  3. You can double this if you have company or you want a really big drink.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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