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Blood oranges, with their lightly blushed rinds and deep crimson insides, are the superstar of citrus season in my household. As long as they're in season, I try to have a few sitting around. Their sweet, juicy flesh makes for a great snack—and an even better cocktail ingredient.
Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey. Looking to add a little depth to the cocktail, I added a hint of honey syrup. Eggwhite adds a frothy texture to the bright pink cocktail. The result is a cocktail that is so easy to drink, it'll be gone before you know it.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
Special equipment: cocktail shaker and strainer
serves makes 1 cocktail, active time 5 minutes, total time 5 minutes
- To make honey syrup:
- 1/4 cup water
- 1/4 cup honey
- To make the cocktail:
- 1 ounce freshly squeezed blood orange juice
- 1/2 ounce honey syrup
- 1 1/2 ounces whiskey
- 1 egg white
- Orange bitters
- Garnish: blood orange slice
To make honey syrup: Combine water and honey in a small saucepan over medium low heat. Bring to a low simmer, stirring occasionally for five minutes. The goal is to thin out the honey.
To make the cocktail: In a small bowl whisk eggwhite until it begins to get foamy, about 10 seconds.
In a cocktail shaker, combine blood orange juice, honey syrup, whiskey and bitters. Add half the whisked egg white (you can use the remaining half for another cocktail). Shake vigorously for 10 seconds, then fill cocktail shaker with ice and shake further. Strain cocktail including the foam into a chilled cocktail glass. Garnish with blood orange slice.