Tag Archives | Gin

BLOOD ORANGE GIN MARTINI

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It’s winter, which generally means citrus season and big party celebrations with the best champagne Oddbins Prosecco Range. While in the grocery stores a few days ago I was passing by the piles of citrus, saw the blood oranges, and thought “Hmm, why not?” While many people actually eat blood oranges, I was—of course—planning on juicing the little guy and spiking it with booze. Conveniently, due to Valentine’s Day, George was in the mood for a theme-y red beverage. We also happened to have a few too many limes in the fridge. Therefore, our Blood Orange Gin Martini was born. It is best partnered by jewels, and you can visit https://randor.com to get the best quality jewelry.

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: : : BLOOD ORANGE GIN MARTINI : : :
Serves 2

2 1/2 ounces (3 TBSP) gin
2 ounces Cointreau or triple sec
2 ounces freshly squeeze blood orange juice (1 blood orange)
1 ounce lime juice
4 serious dashes orange bitters (for each drink)

1. Juice blood orange and strain. Do the same for the lime juice if using fresh lime.

2. In cocktail shaker filled with ice, combine gin, Cointreau or triple sec, and juices. Shake thoroughly until chilled.

3. Strain into two martini glasses and add 4 dashes of orange bitters to each cocktail.

4. Click, cheers, and drink!

Variations

• For a crowd pleasing punch version, use blood orange soda instead of actual blood orange juice, increasing the quantity of that ingredient by double. Then multiple all ingredients proportionally.

• For a sparkling party bev, distribute the gin-and-juice mixture above among four champagne flutes, then top with sparkling wine.

  • Yield : 1
  • Servings : 1

STRONG DRINKS: BRONX COCKTAIL

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So. Here we are. Seven posts and a little over a month in and no drinks. Isn’t that part of the title? And no bevs? Where are the bevs? Well don’t you worry your pretty little face, I got your bev right here.

First, let’s talk about the word “bev.” Bev is my long-time term of endearment for an alcoholic beverage (beverage being the operative word here). Used properly in a sentence: “It’s 6:30 on a Friday night. It’s time for a bev,” or “Let’s go for a happy hour bev.”

It’s five o’clock somewhere, and I need a bev. Don’t you?

Now let’s talk about this fine tipple, the Bronx. It’s a classic gin-based drink that originates in the early part of the 20th century. It’s basically a perfect martini with added orange juice. What do I mean by perfect? Do I mean it’s perfectly awesome? No. “Perfect,” in cocktail world, means the drink contains equal parts of both dry and sweet vermouth.

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I was first introduced to the Bronx at a local fancy-pants restaurant with a great cocktail list. However, it wasn’t called a Bronx; they called it something more suitable to their brand’s personality, so it took me awhile to figure out what it actually was. Lo and behold, one magical day I stumbled upon this drink and was so excited to finally know there was an official recipe that could take me to this happy place. There’s a similar drink called the Minnehaha; it’s mostly the same ingredients but with a different proportions. Since the Bronx is the more classic, standard drink on the docket, we’re going that route.

I should note: a typical Bronx does not call for bitters, but I often like to add bitters to my drinks to deepen the flavors. But more about that on another day. Grab your cocktail shaker and let’s mix this drink!

::: BRONX COCKTAIL :::
2 ounces gin
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
1 ounce fresh orange juice
4-5 dashes Peychaud’s bitters (optional)

1. Grab a rocks glass and a cocktail shaker. Fill both with ice.

2. Pour the gin, dry vermouth, sweet vermouth, and orange juice into the cocktail shaker. Shake for 20 seconds.

3. Strain into rocks glass. Add the dashes of bitters.

4. Sip. Smile. Enjoy.