How did I decide to feature the Blood Orange Whiskey Sour on the blog this month? It’s simple: when blood oranges arrive, I can’t help but slice them open and admire their color.
Each fruit reveals a different pattern of deep red and orange—beautiful variations you only notice by cutting them all. With a bowl full of these glowing fruits, I needed a delicious way to use them before they ripened past their prime. Turning them into cocktails felt like the perfect solution.
With Valentine’s Day approaching, this cocktail makes a compelling choice: its rich hue is festive and romantic. It’s also a fun way to discover whether my Valentine reads this blog—if they do, they might get the hint. More on that later…
Blood Orange Whiskey Sour
makes one cocktail
Ingredients:
1/2 tablespoon honey
1 1/2 ounces fresh blood orange juice (reserve a strip of peel for a twist before juicing)
1 1/2 ounces fresh lemon juice
2 ounces whiskey
dash Angostura bitters
ice
brandied cherry (optional; pitted cherries are convenient)
orange twist
- In a cocktail shaker, dissolve the honey by stirring it with 1/2 tablespoon hot water.
- Add the blood orange juice, lemon juice, whiskey, and a dash of bitters. Add a handful of ice and shake vigorously until well chilled.
- Strain into a rocks glass over fresh ice and garnish with a brandied cherry and an orange twist.
This cocktail balances the sweet, floral notes of blood orange and honey with bright lemon and the warmth of whiskey. Use fresh-squeezed juices for the best color and flavor. If you like a slightly richer drink, swap in a teaspoon more honey or use a bourbon with a caramel-forward profile.
All links on zenbelly.com are provided for information. Some may be affiliate links to books, products, or services. Sponsored posts are clearly labeled. Ads on the site are served by ad networks and do not necessarily reflect recommendations from Zenbelly.