Blood oranges are usually available between October and May with their prime season being through February and early March. They taste something between a regular orange and a tangy grapefruit. Some varieties also may taste like they have a hint of raspberry or cranberry.
There are many ways to use blood oranges in desserts or foods, and they can turn any regular dishes to a very elegant and eye-catching one!
There is also another way to make the most out of this fruit and that is making cocktail with it. (Which it happens to be one of my favorite one!)
This Blood orange cocktail is something between sour, tangy and sweet! I love the combination of whiskey with blood orange so this is my twist on whiskey sour.
The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. You might find some bars or recipes that they don't use the egg white anymore but I believe you should give it a try first and you'll be amazed by the texture that it gives to this cocktail.
I included orange blossom water to my recipe which it gives is a floral aroma and taste amazing with blood orange. You can find the orange blossom water in Iranian or Arabic grocery stores. But keep that in mind that if you couldn't find it you can take it out of the recipe and still taste amazing!
I also have to mention that simple syrup is an equal part of sugar and water, just boiled enough till sugar is dissolved.
Ingredients for 2 cocktails:
2 oz bourbon
1 oz fresh-squeezed blood orange juice
1/2 oz fresh-squeezed lemon juice
1/2 oz simple syrup
1/2 oz orange blossom water (optional)
1 egg white
-Add all the ingredients in to a cocktail shaker.
-Dry shake for 20 seconds, then fill the shaker with ice and shake for another 30 seconds.
-Strain into your favorite glass and garnish it with dried blood orange slice.