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
- Serve immediately
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