Bloody Orangina Cocktail a Guest Post From Sumptuous Spoonfuls

Hello everyone! I’m Ann from Sumptuous Spoonfuls and I’m tending the kitchen while Bobbi’s healing from her surgery. I’ve known Bobbi for a while now and I happen to know that Bobbi likes to have a cocktail on (Tipsy) Tuesday, so I thought I’d make one for her.

This cocktail mimics the popular French Orangina soda in a cocktail, but with a blood orange twist. I used kumquats to make the syrup, with a couple blood oranges to add that lovely intense red color. Using kumquats has a nice side benefit, because along with the syrup, you’ll end up with candied kumquats, a lovely marmalade-ish condiment you can use for spreading on crackers and sweetening oatmeal breads, or whatever you want a sweet little citrus twist in.

It was kind of funny because as I was making the syrup for the cocktail, I was trying to think of a good name for it. “Bloody” seemed appropriate because of the blood oranges. I went to grab my kitchen shears from the magnetic strip where I keep them along with my knives and as I did, my finger touched the sharp knife next to it and I got a little scrape on the side of my finger, which annoyingly started to bleed. I had to contain the blood so I didn’t end up with any REAL blood in my Bloody cocktail!

I hope you enjoy this cocktail and the candied kumquats that come with it.

Bloody Orangina Cocktail                           

For the Bloody Orangina syrup:

· 1 lb. fresh kumquats

· 2 small fresh blood oranges

· 1 fresh mandarin orange or tangerine

· 1 cup sugar (or sweetener of your choice to equal a cup of sugar)

· 2 cups water

For the cocktail:

· 1 oz. vodka

· ½ oz. Grand Marnier or other orange liqueur

· 1 oz. Bloody Orangina syrup

· Club soda

To make the syrup, cut open the kumquats and remove any seeds, then toss them in the food processor whole and pulse several times to chop the fruit into small bits. Peel the blood oranges and the mandarin orange and put them in the food processor and blend some more.

Put the blended citrus into a medium saucepan with the sugar and water. Bring to a boil and then reduce heat to a simmer and cook for 15 – 25 minutes, stirring frequently, until the syrup starts to thicken and the fruit looks “candied”. Remove from heat and using a fine mesh strainer, strain the syrup into a bowl. Reserve the candied fruit for mixing in oatmeal, spreading on crackers with cream cheese or other fun things. If you want a finer strained syrup, strain the syrup again through a cheesecloth. (I did, but you don’t have to.)

Now to mix your cocktails, fill a tall cocktail glass (or a stemless wine glass like mine) about 2/3 of the way with ice. Add the vodka, Grand Marnier, and Bloody Orangina syrup. Top with club soda to your liking. Garnish with kumquat and/or blood orange slices.

The syrup also makes a nice orange soda, too, if you want to go non-alcoholic. Just skip the vodka and the orange liqueur and add a bit more syrup to sweeten it to your liking. If you want a “skinny” cocktail, swap out part of the sugar for stevia or your favorite sweetener.

Well, it’s been fun sharing cocktails with you. Stop by and visit me sometime! I’d love to see you.

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