Like many of our cocktails, this story begins at the grocery store.
Blood oranges are in season– and on sale! How could we resist?
(Can’t wait? Skip to the recipe.)
This cocktail is a a bit of a playground of blood orange. Not only did Chris dehydrate them for the garnish, but he made his own marmalade (and syrup) as well. (Note: Marmalade also made an appearance on toast. Delicious!)
I will be the first to admit, this one’s a labor of love; but if you’re already interested in making preserves and love some marmalade, then I think you’ll find this one is definitely worth the effort!
Perfectly Bitter, Perfectly Boozy, Slightly Sweet
Like most of Chris’ cocktail creations, this one errs on the side of bitter. Adding a bit of Campari is a perfect match for color and flavor, heightening the bitter element of the drink and making it a bit more “grown up” than a sweet-tasting sour. Not to be deterred, the marmalade syrup stands up nicely, bringing an aromatic sweetness that perfectly balances the boozy whiskey.
Finally, the egg white and soda water create a deliciously sparkly and creamy mouthfeel and provide a beautiful canvas for the dehydrated orange wheel.
Not bad for your run-of-the-mill trip to the grocery store!
Equipment
Ingredients
Cocktail Ingredients
- 1.5 oz Whiskey Teelings
- .5 oz Campari
- .5 oz Lime Juice
- .75 oz Egg Whites
- 3 oz Soda Water
- .75 oz Blood Orange Marmalade Syrup
Blood Orange Marmalade Syrup
- 3 each Blood Orange
- 2.5 cups Water
- 2.5 cups Sugar
Instructions
Cocktail Instructions
- Add all ingredients except soda water to your cocktail shaker.
- Shake vigorously for 10-15 seconds.
- Add soda water to your tall cocktail glass.
- Double strain your cocktail into your glass.
- Garnish with a dried blood orange piece.
