Yet another of my attempts to find something useful to do with seasonal produce besides cutting the stuff into wedges, this has some Bronx inspiration, though it feels more integrated and modern than most of my ventures into Bronx Cocktail territory. The dash of Laphroaig adds a little depth without peating it up much.
2 oz gin
1/2 oz sweet vermouth
1/4 oz orange liqueur
1/2 oz tangelo juice
1/2 oz lemon juice
Shake with ice and strain into a chilled cocktail glass. ROWEN, FOGGED IN LOUNGE
It’s one of my favorite times of year: the season when all the interesting citrus comes in. I never really know what to do with it all since I’m not the sort of cook that does a lot of sweet dishes, and end up defaulting to drink recipes. Blood orange is an especially nice ingredient to work with. It behaves a little more like red grapefruit than orange in cocktails.
This recipe calls for both fresh blood orange juice and Solerno Blood Orange Liqueur. It was really coincidence that I ended up buying a bottle of Solerno pretty much at the same time as the fruit. I went to the store for some Combier, but they were out. The Solerno vaguely appealed, so on impulse, I decided it was coming home with me. Tasty product, pretty package.
Good Luck Happiness
2 oz calvados
1/2 oz Solerno Blood Orange Liqueur
1 oz blood orange juice (half a fruit)
1/2 oz lemon juice
5-6 mint leaves
Break the mint leaves in half and drop them into the tin. Combine remaining ingredients and ice cubes, shake well. Strain into a double old fashioned; add fresh ice. Garnish with a blood orange half-wheel and mint sprig. ROWEN, FOGGED IN LOUNGE
This one’s easy drinking but with plenty of character and snap from the calvados base—an inspired thought. I thought about going slightly more tart, but like the balance as it is. The mint is pretty subtle, a little twinkle here and there.