Made with fresh citrus juices and rye whiskey, the Blood Orange Whiskey Sour is a bright, ruby -red cocktail fit for welcoming springtime.
If you blinked in North Carolina last week, you might have missed the transition to spring. The grass is brighter. The sky is bluer. The trees are sporting tiny green leaves and pastel flower buds. The birds are chirping louder than ever. It happened so quickly. And then — bam! A cold splash of wintry rain.
I happened upon blood oranges at the grocery store recently and they were just begging to be made into cocktails before they disappear until next winter. Most blood oranges are in season from December to May, so there’s still a bit of time left to savor them. These ruby treasures are a succulent citrus fruit with a sweet-tart juice.
Blood oranges are one of my favorite fresh cocktail mixers. I made Blood Orange Whiskey Sours recently to celebrate the warmer weather and to help bid adieu to winter.
To make them, you’ll need a rye whiskey, fresh blood orange juice, fresh lemon juice, an egg white (optional, but it makes a fine froth on top!) and a sweetener like agave nectar, maple syrup or simple syrup. Cheers! // susannah
- 1 1/2 ounce rye whiskey
- 1 ounce fresh-squeezed blood orange juice
- 1/2 ounce fresh-squeezed lemon juice
- 1/2 ounce simple syrup or agave nectar
- 1 egg white (optional)
- dash of Angostura bitters
- In a cocktail shaker filled with ice, combine all ingredients. Shake vigorously. Strain into a coupe glass or rocks glass.
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Nutrition Information:Yield: 1 Serving Size: 1 cocktail
Amount Per Serving: Calories: 418Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 457mgCarbohydrates: 68gFiber: 3gSugar: 45gProtein: 8g