Blood Orange Old Fashioned

Blood Orange Old Fashioned (February 16, 2013)

Based on the Satsuma Old Fashioned in Real Cajun by Donald Link.

Muddle a blood orange slice and a maraschino cherry in a tumbler with 1 oz blood orange juice, 2 dashes each Fee Brothers orange bitters and Peychaud’s bitters, and 1/2 oz simple syrup. Add in 1 1/2 oz bourbon and stir well. Strain into an ice-filled Old Fashioned glass.

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Bloody Brilliant

Bloody Brilliant (February 9, 2013)

3 oz blood orange juice
1 1/2 oz spiced rum
1/4 oz blood orange bitters (less if you substitute other orange bitters)
1/2 tsp freshly grated ginger

Lizzie B

Lizzie B (February 2, 2013)

I have been watching the Lizzie Bennet Diaries on YouTube and a drink with blood and bitters seemed to fit. It also fits that other famous Lizzie B, who “gave her mother 40 whacks.”

2 oz gin
2 oz freshly squeezed blood orange juice, finely strained
1/2 oz Cointreau
12 drops Peychauds bitters

Pineapple Upside Down Cake cocktail

Pineapple Upside Down Cake cocktail (January 27, 2013)

1 1/2 oz gin
2 oz pineapple juice
3/4 oz lemon juice
1/4 oz vanilla syrup
1/2 oz orgeat syrup

If desired rim glass with vanilla syrup and brown sugar, or simply garnish with a maraschino cherry.

The New Sailor

The New Sailor (January 12, 2013)
(named by Darlene Evans)

I was intrigued by a ginger aperitif in our favourite Italian grocery store, Nicastro’s. I was happy to find it quite gingery and nicely bitter; a good balance to other flavours. I had a little naming contest for it on Facebook and my friend Darlene came up with this: rum for sailors, lime for scurvy, and ginger for seasickness!

1 1/2 oz white rum
1/2 oz lime juice
1 1/2 oz ginger aperitivo analcolico (Italian bitter aperitif)

Persimmonious

Persimmonious (January 5, 2013)

1 1/2 oz vodka
3/4 oz finely strained persimmon pulp
3/4 oz orange juice
1/2 oz vanilla syrup
3 drops cranberry bitters

Before Christmas I bought a small crate of persimmons, and then sort of forgot about them. Today they seemed to stare accusingly at me out of the fruit bowl. They were getting pretty overripe and squidgy, so i decided to use the pulp to make a cocktail. So I was parsimonious with my persimmons!