Blood Oranges

By Jillian Bernardini - Feb 27, 2014 - 08:37 AM
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I am over winter. Completely done. My feet are suffocating in the three pairs of rotating boots, and the toesies have not had fresh outdoor air in months. Even national margarita day just didn't feel right, cheers-ing our tart tequila filled goblet glasses with a loud sigh, follwed by wrapping an extra thick blanket around our shoulders.

Oh, did you hear we are getting more snow this weekend? Well, that's been every weekend. The one element of winter that I don't want to citrus season in the northeast. I am having a serious love affair with blood oranges this year, and I want to preserve their scarlet lusty hue for as long as possible.

Roasting, muddling, reducing, and straight up munching, blood oranges have a more sweet-tart combination of flavor than the traditional orange and mainly grow in the Mediterranean and California. You've seen the "aranciata rossa" sparkling cans from San Pellegrino, no? So fun to bubble up with a little Campari or Vodka. 

I've been thinking of attempting a blood orange curd, or maybe making a tart out of it. Or remember that New York Times recipe with the upside down caramelized blood orange cake? That's pretty delicious too. Citrus is incredibly versatile in use and preparation, both the juice and zest!

Okay, here is the recipe I have been imbibing all winter long with blood oranges. A take on the classic Negroni, but switching up the amari to balance out the flavors in the blood orange. Thirsty Thursday right?

Blood Orange Negroni with Cynar

½OZSweet Vermouth
½Xblood orange, reserve a long piece of zest for garnish
2Xdashes Angostura bitters
  1. Combine all spirits in a rocks glass.
  2. Slice the blood orange segments into halves, rind removed, and place in the rocks glass.
  3. With a muddler, gently press the blood orange segments into the alcohol to extract their juices. Muddle for about 30 seconds.
  4. Add the Angostura bitters, top with ice cubes, and stir the cocktail for 30 seconds. Top off with more ice, if necessary.
  5. Take the long blood orange twist, and slightly torch it with a match or lighter. Swirl the garnish into the glass, and sip away.