Bitter Sunshine

 

Like many of our cocktails, this story begins at the grocery store.

Blood oranges in season, and on deal! How could we resist.

This cocktail is a a bit of a playground of blood orange. Not only did Chris dehydrate them for the garnish, but he made his own Marmalade (and syrup) as well to feature in the cocktail. (Note: Marmalade has also been featured on toast. Delicious!)

I will be the first to admit, this one’s a labor of love, but if you’re already interested in making preserves and love some marmalade, then I think you’ll find this one is definitely worth the effort!

 

Bitter Sunshine

 

Perfectly Bitter, Perfectly Boozy, Slightly Sweet

Like most of Chris’ cocktail creations, this one errs on the side of bitter. Adding a bit of Campari is a perfect match for color and flavor, heightening the bitter element of the drink and making it a bit more “grown up” than a sweet sour. Not to be deterred, the marmalade syrup stands up nicely, bringing an aromatic sweetness that perfectly balances the boozy whiskey.

Finally, the egg white and soda water create a deliciously sparkly and creamy mouthfeel and provide a beautiful canvas for the dehydrated orange wheel.

Not bad for your run-of-the-mill trip to the grocery store!

 

Bitter Sunshine

Bitter Sunshine

Print Recipe
The Bitter Sunshine
The Bitter Sunshine
Servings
Ingredients
Blood orange marmalade Syrup
Servings
Ingredients
Blood orange marmalade Syrup
The Bitter Sunshine
Instructions
  1. Add all ingredients except soda water to a mixing glass
  2. Dry shake
  3. Add ice and shake to chill and dilute
  4. Fine strain into a collins glass filled with fresh ice
  5. Top with soda water
  6. Garnish with wheel of blood orange, (optional: dehydrated, as shown)
Blood Orange Marmalade Syrup
  1. Cut oranges into small sections, being careful to remove the pith the runs in the middle of the fruit as well as any seeds.
  2. In a medium pan, add cut oranges (rinds and fruit) 2 cups water and 1 ⅔ cups of sugar
  3. Bring the mixture to a light simmer and allow it to reduce by more than half.
  4. Marmalade is done when it sets on a cold plate
  5. Allow to cool
  6. To make syrup add 1 cup of blood orange marmalade, to ½ cup of water and ⅔ cups of sugar
  7. Stir to incorporate all ingredients
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