Le Rouge, a bloody cocktail for 2

Tis the season … No, not of pine tress and tinsel, but of blood oranges, the variety of orange with purplish flesh and tasting a little sweeter than navel oranges. Blood orange season runs from December through March. Here’s one way use them paired with lighter Canadian whiskey and with Aperol, an Italian bitter similar to Campari but with less alcohol.

Le Rouge Le Rouge vign slider
2 ounces blood orange juice
2 ounces lime juice
4 ounces Canadian whiskey
1 ounce Aperol
Splash of pastis
2 ounces soda water

Pour all ingredients except the soda water into an ice filled mixing glass. Stir until very cold. Strain into two glasses, topping each serving with 1 ounce soda water. Stir and garnish with a half-slice of blood orange.

Tasting notes: Fresh blood orange brings sweeter citrus notes, accented by Aperol and balanced by lighter Canadian whiskey. Delicious.

Tomorrow: Devilish drink

Contents copyright 2014 My Daily Cocktails.


Leave a Reply