We had a good run of blood oranges available in the markets up here, and now its tapering off, and I found myself with 2 left in the fridge. What to do? Turn them into cocktails!
Blood oranges taste so delicious, and have such a gorgeous colour, you don’t want to do too much to muck it up. I love the pairing of citrus with a bourbon such as Knob Creek, but this would also work equally well with a well rounded Canadian Whisky such as Forty Creek. You want enough blood orange juice to show off the beautiful colour, but bear in mind that it is a little on the sweeter side, so go easy with the simple syrup. I opted for only 1/4 ounce, but if you like your cocktails bit sweeter, up it to 1/2 ounce.
Blood Orange Whisky Sour
- 2 oz. bourbon
- 1 oz. freshly squeezed blood orange juice
- 0.25 oz. simple syrup
- 2 dashes Angostura orange bitters
- 1/2 egg white (optional)
Shake very hard with ice. Double strain into an old fashioned glass over fresh ice. Garnish with a blood orange twist.