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.
If you enjoy citrusy cocktails then try my rum sour.
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. I’ve also made great use of this fruit in blood orange drizzle muffins and to pair with a cinnamon chocolate mousse cake.
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 abarabove 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. 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.
More zesty cocktails
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📖 Recipe
Blood Orange Martini
Ingredients
For the Rosemary Syrup
- 25 g/ 1oz Fresh rosemary
- 125 g/ 4 ½oz White sugar
- 125 ml/ 4 fl oz Water
For the Blood Orange Martini
- 2 Blood oranges – juiced (about 90-100ml/ 3-3 ½ fl oz)
- 80 ml/ 2 ½ 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
Instructions
Make the Rosemary Syrup
- 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
Make the Blood Orange Martini
- 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
Dini @ The Flavor Bender
I absolutely LOVE cocktails with egg white foam!! This looks so refreshing and delicious Jane! I am going loony for blood oranges! So many of your gorgeous recipes are on my to-make list 🙂
Jane Saunders
Ah, thankyou Dini. ~You’ve made my day (it’s a Bank Holiday so doubly happy 🙂 🙂 )
Jennifer A Stewart
First off, love blood oranges and the fact that they are now alcoholic. Second, where are you finding purple sprouting broccoli? I want some of that! Third, rethinking the whole rhubarb thing…
Jane Saunders
haha – alcoholic blood oranges. I like that thought, Jennifer. I’ve been spotting the purple sprouting broccoli in our supermarkets. Maybe we’re ahead of you seasonally? I keep trying to get rhubarb into a cocktail – I’ll shout you if I manage it as that should twist your arm.
Debra @ Bowl Me Over
Delicious drink! Wanted to let you know I’m featuring your yummy concoction on #FoodieFriDIY tonight, cheers!
Jane Saunders
Wow, thankyou so much Debra. That’s made my Good Friday extra GOOD!
Christine | Mid-Life Croissant
This is such a stunner Jane. I love everything about it. Also today is #nationalcocktailday so promote the heck out of it!!
Jane Saunders
Cheers, Christine. It’s one of my favourites right now.
Julie at Hostess At Heart
I’m a gin girl and this drink looks amazing! Blood oranges are going on my grocery list!
Jane Saunders
Excellent decision Julie – your shopping list just got fun.
Kathryn @ Family Food on the Table
What a beautiful drink! I need to whip this up tonight – love ALL of these ingredients! Cheers 🙂
Jane Saunders
Hi Kathryn – thanks for dropping in. Hope you enjoyed it.
Liz @ Ready to Yumble
This looks lovely AND delicious! I’ve always been wary of egg foams, but now I’m determined to give it a shot!
Jane Saunders
Thankyou, Liz – you so should give it a go. First time around I was expecting a weird, gloopy consistency due to the egg white, but what it does is totally transform the liquid into something wonderfully smooth – like drinking velvet and no icky streaks of white to be seen. I add it whenever I can get away with it.
Meghan | Fox and Briar
Oh my goodness I love everything about this cocktail. I actually have some blood oranges sitting in my fridge right now waiting to be turned into a cocktail. Plus gin, campari, rosemary syrup!?! You are killing me. I have actually never used egg whites in a cocktail, it always seems intimidating, so the instructions here are really helpful. AND your photos, OMG! Love, love, love.
Jane Saunders
Thankyou Meghan. I did particularly enjoy shooting this one… and drinking it afterwards, obviously. Do try the egg white – seeing as you have the blood orange I think destiny is calling you 🙂
Joanne Higginson
I can honestly say that this is one delicious cocktail.
Jane Saunders
Thanks Jo 🙂