The distinctive raspberry-ish flavour of blood oranges isn’t caused by their colour; varieties range from barely blushing to deep ruby red, but the sweet, refreshing taste remains the same. Try them in a homemade gin and tonic or swirled into a martini for a cocktail with a difference.
8 fresh and ripe blood oranges
750ml of gin (we recommend using your favourite as a base)
A sterilised jar
55g of sugar
Roughly chop the blood oranges into slices. Pour 750ml gin into a sterilised jar and add in 55g of sugar. Stir well.
Add in your blood oranges slice by slice, making sure that the gin covers all of the slices. Don’t overfill your jar – you don’t want to waste anything.
For an extra citrusy hit, grab an extra blood orange and squeeze the juice into the jar.
Now the hardest part – you need to wait for the gin to infuse the orange flavour. This will take around two weeks and you’ll need to stir the gin every day.
When it’s ready, your blood orange gin will have turned an orange colour and smell like a freshly cut fruit. Remove the slices and then double strain the gin.
Transfer to a bottle and it’s ready to pour!
Serve it in a gin glass, with ice and tonic water and don’t forget to garnish with a blood orange slice.
Mixologist’s tip: Try a blood orange martini
1 shot of vermouth
4 shots of blood orange gin
Twist of blood orange peel to garnish
Put two glasses in the fridge to chill. Fill your cocktail shaker up with ice and add in the vermouth. Add in the gin, put the top on and gently shake. Let the mixture cool on the ice for 20 seconds, and then pour it into your chilled glasses, garnish with a twist of peel and enjoy.
For a fully immersive fragrance, rub the inside of the peel around the rim of the glass and enjoy the scent as you sip.