The Blood Orange Martini is a fresh combination of sweet, slightly bitter fruit juice, rosemary & Campari. With an air of old-fashioned grandeur brought about by the egg white foam this is one sleek, silky drink to linger over.
Spring is officially only days away and I for one am looking forward to some sunnier days, less rain and the longer evenings. I generally like all seasons, but by the time March comes around I am in dire need of some new, exciting and colourful in-season fruit & veg back in my life. I’m talking about life’s simple pleasures such as purple-sprouting broccoli, rhubarb and blood oranges.
Hello blood oranges.
And what better to do with this springtime bounty of blushing juiciness than to create a gin based Blood Orange Martini.
I much prefer blood oranges to regular oranges. Blood oranges are typically slightly more bitter and less acidic than ordinary ones. Although I am not into regular orange juice at all I do enjoy a glass of the red stuff when it’s available. For this cocktail, I decided to pair the lovely red juice from the blood oranges with rosemary and just a splash of Campari to play on that hint of bitterness. To ensure enough herbal flavour comes through I made a sugar syrup infused with fresh rosemary. It’s really easy to make and keeps for up to a month.
Bonus: cocktail ingredients on tap
To give the Blood Orange Martini an air of old fashioned grandeur, I couldn’t resist adding an egg white foam. The drink contains both citrus juice and syrup – both of which are needed to successfully create the foam. And it’s this foam that really sets the cocktail apart:
- the egg white transform the liquid into something creamy and silky to sip on
- the pretty foam floating on top of the cocktail is a visual treat to gaze upon
That egg white foam really does seal the deal.
If you’ve never used egg white in a cocktail before then head over to spiritedalchemy for a low-down on how best to shake with egg white. Really, it all comes down to the need to shake your cocktail twice:
- first without ice
- and again with the addition of ice
It’s as simple as that.
Blood oranges are only available late winter-spring, so make the most of them while they are around. They are incredibly juicy, packed with vitamin C and contain Anthocyanin, which is a powerful anti-oxidant. But really, since I’m writing about a cocktail, I have no business talking about the health benefits of blood oranges. So I’ll zip it. Just be sure to grab yourself enough to make this cocktail and a glass of pure, natural juice for breakfast time before they disappear from the supermarket shelves again.
BTW – if you like Pinterest and you like gorgeous drinks then hop over and check out my board Liquid Love. It displays beautifully photographed, beautifully tasty drinks of all varieties – shakes, smoothies, coffees, teas, healthy drinks and cocktails (of course). Accepting new contributors at the moment.
- 25 g/ 1oz Fresh rosemary
- 125 g/ 4 1/2oz White sugar
- 125 ml/ 4 fl oz Water
- 2 Blood oranges - juiced (about 90-100ml/ 3-3 1/2 fl oz)
- 80 ml/ 2 1/2 fl oz + 1tsp Gin
- 20 ml/ 4tsp Rosemary syrup
- 5 ml/ 1tsp Campari
- 1 Egg white (use a large egg)
- Handful of ice
- Sprig fresh rosemary - for garnish
Put the sugar and water into a small saucepan and allow the sugar to dissolve over a medium heat
Add the rosemary sprigs, bring up to boiling then take off the heat
Leave to cool completely, strain to remove the rosemary
Store in an airtight container in the fridge for up to 1 month
Put all of the ingredients EXCEPT THE ICE into a cocktail shaker and shake vigorously for about a minute
Add the ice and shake for a further minute
Strain the liquid and egg white foam into 2 cocktail glasses, and garnish with rosemary sprigs if using
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