How did I choose the Blood Orange Whiskey Sour as the featured cocktail on the blog this month?
Well, this thing tends to happen when I get my hands on some blood oranges: I have to cut them all open, and marvel at their beauty.
See? We wouldn’t be able to appreciate the incredible variation in color if I didn’t cut every single one open.
I guess I’m going to have to figure out what to do with all of these beauties before they go bad! Getting them drunk just feels like the right choice. Plus, it’s almost Valentine’s Day, and what better drink to make for your Valentine than one of this gorgeous color? (This is an excellent way to test whether or not my Valentine reads this blog.) To be continued…
Blood Orange Whiskey Sour
makes one cocktail
1/2 tablespoon honey
1 1/2 ounces blood orange juice (peel a strip for your twist before you juice!)
1 1/2 ounces lemon juice
2 ounces whiskey
dash angostura bitters
brandied cherry (I love this recipe but prefer my cherries pitted- up to you!)
- In a cocktail shaker, mix the honey with 1/2 tablespoon hot water to dissolve.
- Add the blood orange juice, lemon juice, whiskey and bitters. Add a handful of ice and shake.
- Pour over ice into a rocks glass and garnish with a brandied cherry and orange twist.
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Evan Andrews says
Simone, I hate to sound dense, but when you say “whiskey”, is one to assume that we are to use bourbon? Would rye or Irish whiskey be OK to use?
What say you?
Any of those work! I would just use your favorite. I love Bulleit bourbon so use that.
I have a gluten thing, not celiac, but just wildly reactive to any gluten at all. So whiskey and bourbon are out for me. I’m not asking you for a suggestion, just whining. Try eliminating that plus gluten and now rice too. Oh well.
Hey Alene. Distilled liquors are almost always gluten-free. I know celiacs who react to walking past bakeries but drink bourbon. Do you react to it?