One of the many reasons that winter can be a bummer is the lack of all my favorite fruit. Watermelons, pineapples, strawberries, peaches…they don’t exactly thrive in cold climates. You can certainly get them out of season but it’s just not the same.
Enter: the blood orange.
Blood oranges are in season from December through April. It’s kind of like someone turned the volume all the way up on a regular orange. Blood oranges sound a little morbid, but it’s only because their color and juice can be a deep crimson.
These little guys are honestly awesome. You can peel and eat them like a clementine, or use them in a cocktail! Sometimes, when you slice into them, you may even find a gorgeous gradient. They’re tart and sweet..totally nature’s candy.
For this recipe, I used Liber & Co‘s Blood Orange Cordial which gave it a big punch. If you don’t have anything like that lying around, you can use the juice from your blood oranges and some simple syrup to sweeten it a bit.
Using egg whites in cocktails
Egg whites are a popular add-on to a libation like this. See my Lemon Gin Sour recipe for all you need to know about egg whites and their substitutes!
For the booze, this cocktail uses spiced rum. Rum is the spirit of choice for the men in my family so this is a recipe I plan to bring to the next in-person gather…whenever that may be. This time around, I chose to use Chairman’s Reserve Spiced Rum. You can certainly use any other spiced rum you have.
Carefully with these guys, they go down easy!
Blood Orange Rum Sour
- 2 oz spiced rum try Chairman's Reserve
- 3/4 oz lemon juice
- 3/4 oz blood orange cordial from Liber & Co
- 1/2 oz egg white
- Add all ingredients to a shaker without ice.
- Shake for 15 seconds then add ice and shake again.
- Strain into a glass and garnish with a fresh blood orange slice.