Blood Orange Cocktails
INGREDIENTS
- 1 1/2 cups fresh blood-orange juice (from 7 to 8 blood oranges), chilled
- 6 tablespoons Solerno or other blood-orange liqueur
DIRECTIONS: Combine blood-orange juice and liqueur in a large pitcher. Refrigerate for at least 30 minutes. Pour into test tubes or small glasses (serves 6).
COOK'S NOTE: Cocktails can be refrigerated in pitcher overnight. Stir before using.
SOURCE: Martha Stewart Living, October 2011
Bloody Scary (left)
INGREDIENTS
- 4 ounces Prosecco
- 1 ounce freshly squeezed blood orange juice
- 1/2 ounce Campari
- 1/2 ounce Simple Syrup
- 1 ounce Blavod Black vodka, chilled
DIRECTIONS: In a champagne flute, combine Prosecco, orange juice, Campari, and simple syrup. Pour vodka over the back of a cocktail spoon into glass creating a layer of black. Serve immediately
SOURCE: The Martha Stewart Show, October 2009
Bloody Tooth (right)
INGREDIENTS
- 1 1/2 ounces rye whiskey
- 1 1/2 ounces pomegranate juice
- 1 ounce Simple Syrup
- 1/2 ounce freshly squeezed lemon juice
- Ice cubes
- Pomegranate seeds, for garnish
- Lemon twist, for garnish
DIRECTIONS: Place whiskey, pomegranate juice, simple syrup, and lemon juice in a cocktail shaker; fill with ice. Shake vigorously and pour into a rocks glass. Garnish with pomegranate seeds and lemon twist.
SOURCE: The Martha Stewart Show, October 2009
