Blood Oranges appear this time of year, and before I fell in love with creating cocktails, I never knew what to do with them. Now, the possibilities seem endless. The deep red color of their juice is sweet, although some look almost black when you cut them up.
I tried several versions of this, but until I started to add lemon juice back into the cocktail, it didn’t have that classic sweet-sour balance that a good whiskey sour has. To dress it up, you can add different bitters to it, but keep them light and sweet, not anything too earthy or deep.
To get that lovely foam and soft mouth feel, the egg white is a must. If you worried about using raw egg-white, you can use pasteurized eggs that come in a carton. Some people are sticklers for raw egg white, but there are times I’ll choose the easy option over something a little more complicated. Using the egg white changes the flavors, mutes them a bit, makes them meld together, and makes the drink taste completely different.
I do advocate, however, always making sours with fresh juice. Actually, if it’s possible, make all cocktails with fresh juice. I do suggesting you strain the juice before putting it in the cocktail shaker, even if you are using an egg white.
Bloody Orange Sour
1 oz Blood Orange juice
1/2 oz lemon juice
2 oz bourbon
1 oz simple
2 dashes orange bitters
3/4 oz egg white
Garnish: Orange wheel
Combine the ingredients in a cocktail shaker. Seal the shaker and shaker for about 30 – 45 seconds to froth up the egg white. Crack the seal, add ice and shake again for 15-20 seconds. Double strain to a chilled coupe glass express an orange peel over the foam. Garnish with an orange wheel.
Heather Wibbels is a cocktail enthusiast who spends her time thinking about cocktails, researching cocktails and making cocktails. Mostly whiskey cocktails, given her Kentucky location.