The Murderqueen Cocktail by Tim Harnett 1½ oz Pink Grapefruit Juice ½ oz Solerno Blood Orange Cordial ¼ oz Orgeat ¼ oz Passion Fruit syrup ½ oz Raspberry syrup 1 oz Plantation OFTD Overproof Rum 1 oz Rum Bar Overproof Rum 4 heavy dashes Peychauds Bitters Shake with ice and garnish with three dark cherries
I subbed Liber for the Blood Orange Cordial, and Chambord liqueur for the raspberry syrup. I used Latitude 29 Orgeat and Small Hand Foods Passion Fruit Syrup.
Despite the grapefruit juice and heavy rums, this cocktail is actually pretty easy to drink. It has a real nice set of flavors and seems timely for Halloween season.
I tried this Chief Lapu Lapu riff with my remaining Blood Orange juice. This was far more satisfying than the Paradise Cooler, thanks to the heavier rum included. The recipe calls for Passionfruit Syrup but since I was out of that I substituted some of Pearl’s Hideaway Fancy Falernum instead. This was quite good.
Blood Lapu Lapu 1½ oz Blood Orange Juice ¾ oz Lime Juice ½ oz Simple Syrup ½ oz Falernum ¾ oz Dark Jamaican Rum (Worthy Park 109) ¾ oz Light Rum (Denizen 3)
I had some Blood Oranges and thought I’d try using them in some cocktail recipes that normally call for Orange Juice. First up is the Paradise Cooler, from the Total Tiki app for iOS. According to the notes from Beachbum Berry, this recipe comes from the Denver Hilton, circa 1960. I thought that this cocktail with Cherry Heering might go well with the Blood Orange juice. At least the color would be consistent.
Paradise Cooler 1 oz Orange Juice (sub blood orange) ½ oz Lime Juice ½ oz Falernum (Pearl’s homemade) ¼ oz Cherry Heering 1 oz Light Rum (Denizen 3)
This wasn’t bad, and the Falernum was a nice addition (I used Pearl’s Hideaway Fancy Falernum No. 1, made by Laura Murphy). But with only 1 oz of light rum there wasn’t a lot of character to this cocktail.
This was one of the treasures we came back from Palm Springs with. Such a festive design that works well with this cocktail celebrating my first COVID vaccine.
The drink is a riff on Brian Maxwell’s (Shaker of Spirits) cocktail the “Mai Bloody Valentine.” This one changes up the rums a bit and formats it in a highball format with soda. Refreshing.
1 oz Aged Jamaican Rum (I used a multi-rum blend) 1 oz Unaged Martinique Rhum (Clement Premiere Canne) ½ oz Orgeat ¼ oz Ginger Syrup 1½ oz Blood Orange Juice 1 dash Angostura Bitters Shake with Cubed ice, dirty dump and then top with club soda
You were expecting a green cocktail today? We decided to go in a different direction with this Eastern Sour riff featuring Blood Orange juice and Irish Whiskey. It is so easy to drink, you’ll forget all about looking for leprechauns and clovers.
Blood of the Irish 2½ oz Blood Orange Juice 1 oz Lemon Juice ½ oz Orgeat ¼ oz Demerara Syrup 2 oz Jameson Irish Whiskey Shake with crushed ice
I was inspired to make this tonight, handy since I have blood oranges. The recipes comes from the Kai Mai Tai Pin. If you love Indiana Jones and you love a good Mai Tai riff, then you’ll love the pin. The recipe is available with the pin and I can assure you it is worth the hype.
The mug is from Woody Miller and fits in great with the scary theme. Glassware by Last Rites in San Francisco.
This is a very tasty Mai Tai riff from Nathan Robinson (@maitaioneon) who is constantly posting interesting recipes. This one uses Blood Orange Juice, timely since they are in season. Give it a try if you have the ingredients.
MIA CRAVATTA 1 oz Light rum 1 oz Rhum agricole blanc .5 oz Campari .5 oz Orgeat 1 oz Blood orange juice .5 oz Lime juice Shake with ice. Recipe by Nathan Robinson, based on Alex Sansone
I didn’t have Campari so I used Aperol instead (which is fine since I like it sweeter anyway). For the rums I used Denizen 3 and Clement Premiere Canne.
We have Blood Oranges so I made two cocktails that featured this deep red juice. These were tonight’s Valentine’s Day cocktails, along with Pan-Asian take-out from a place Mrs. Mai Tai recommended.
First is a Painkiller, using Blood Orange Juice in place. I guess this is maybe more purple but it still seems like a nice way to increase the visual interest.
The second cocktail is a Mai Tai variant published by Brian Maxwell on the Shaker with Spirits blog call the Mai Bloody Valentine. It’s a very good Mai Tai riff that looks great and tasted just as good.
Mai Bloody Valentine by Brian Maxwell 1 oz Aged Jamaican Rum (Appleton 8) 1 oz Aged Multi Island Rum (Denizen 8) ½ oz Orgeat ½ oz Ginger Syrup ¾ oz Lime Juice 1 oz Blood Orange Juice 1 dash Angostura Bitters Shake with Crushed ice.
The 1970s-era cocktail the Harvey Wallbanger is sort of a guilty pleasure of mine, but only when quality fresh orange juice is used. While not a complex cocktail, it is still pretty refreshing. Normally I recommend Valencia Oranges to be used in cocktails anytime OJ is called for but I had a Blood Orange and gave this riff a try.
Bloody Wallbanger 3 oz Blood Orange Juice ¾ oz Galliano 1½ oz Light Rum (Denizen) Shake with crushed ice and pour into a tall glass
Blood Orange Juice is more tart than Valencia, but this cocktail didn’t suffer. In fact, it might be even a little bit more balanced. The Galliano is somewhat further back in this variant, but adds a little bit of additional flavor.
For a while now I’ve been extolling the virtues of Valencia Orange Juice in cocktails. So much sweeter and flavorful than standard bottled orange juice or even fresh squeezed from Navel Oranges. Blood Oranges seem to be in season, so I thought I’d make my favorite OJ-forward cocktail and see how it compares.
Blood Orange Eastern Sour ¾ oz Lemon Juice 2½ oz Blood Orange Juice ¼ oz Orgeat ¼ oz Sugar Syrup 2 oz Bourbon (Wild Turkey 101)
I really liked this version. Obviously the first thing you see is how deep the red color of the Blood Orange juice is. The flavor is a little bit more tangy than the Valencia but still works well with the rest of the ingredients. I might up the Orgeat by another ¼ oz if I make this again. If you can find Blood Oranges, give this a try.