In Season: Blood Orange Martinis

Yep, I’m still hooked on the blood orange theme.  Last week’s Blood Orange Spinach Salad  was just the beginning.  I bought a pretty big bag, after all,  so I’ve been finding lots of creative ways to use them…and what better than a cocktail?

After a long day of fabulous spring skiing on Sunday, I figured it was the perfect time to put my mixology skills to the test.   I juiced four blood oranges, which yielded about four ounces of juice (they aren’t that big!).  You can use a citrus reamer held over a bowl or mixing cup, or what I have, which is a manual juicer/strainer that screws into a glass jar.  What I like about this is that it separates the pulp and seeds from the juice as you twist your citrus halves on the upside-down reamer. 

To the ruby red juice I added an equal amount of Citron vodka (my favorite) and 2 ounces of Triple Sec.  They all went into a cocktail shaker with a handful of ice, and viola!  Two nice sized martinis which were as delicious as they were gorgeous.

Blood Orange Martinis

Makes 2 drinks

4 oz freshly squeezed blood orange juice, strained of pulp and seeds

4 oz citron vodka

2 oz Triple Sec

Place all ingredients into a cocktail shaker with ice, shake (duh), and pour into 2 martini glasses.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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One Response to “In Season: Blood Orange Martinis”

  1. don Says:

    We’re getting ready to try a cherry orange martini and a lycheetini. Yours sounds good too. We are actively collecting, reviewing, sharing and rating unique and exotic martini’s at The Ultimate Martini Blog. Click on my name to visit the blog, submit recipes, or review others.

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