I may die being better with a shaker than I am with an oven.
Ingredients for 1
Sugar (for the rim of the glass) | |
Orange slice (for garnish) | |
1.5 oz | Cognac/brandy |
.75 oz | Cointreau (I made several, and we liked Cointreau over TripleSec) |
.5 oz | Fresh squeezed blood orange juice (this requires about one orange) |
Agh. Inconsistent sig figs!
Directions
- Frost glass by first rubbing orange slice around the rim (it’s cute! it’ll be a dark pink color.)
- Dip rim into a plate of sugar
- Fill shaker with ice
- Add cognac/brandy, Cointreau, and orange juice to shaker
- Shake it like a Polaroid picture!
- Strain into glass
Done and done.
This recipe was adapted from InStyle magazine, December 2009.
This is how I make mine at home – using the fresh juice of one whole blood orange. However, a local restaurant and cocktail bar makes a DEE-LISH blood orange sidecar using blood orange puree. This makes for a “thicker” (and darker) cocktail than the thin ones I make at home with real blood orange juice. Blood orange puree can be found for sale online.
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