Orange red blood

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Naren Young is a bartender and writer, best known as the former creative director of Dante, the acclaimed bar in New York’s Greenwich Village. The cocktail was a Blood Orange Margarita with just a whisper of Campari thrown into the mix, and it was nothing short of a revelation. The dark-crimson blood orange, a mutant variety of the familiar juice orange whose flesh produces extra anthocyanin pigments, is abundant in the winter months. Perhaps because they’re ripe for such a fleeting moment, blood oranges are among bartenders’ most sought-after and anticipated ingredients. It’s a sad day when the last one disappears from the market for the season. Spain and the US, notably in Texas and California. Depending on where they come from, blood orange season can last from November or December until the early spring.

Sons introduced a blood orange liqueur from Sicily called Solerno a few years ago. And San Pellegrino’s Aranciata Rossa soda is absolutely delicious, especially with a big slug of your favorite gin. But when it’s blood orange season, you need to use them fresh. These are some truly amazing recipes, many of them from the world’s top bartenders. Blood orange juice and Campari transform the classic Margarita formulation of tequila, triple sec, lime juice and simple syrup into what Naren Young declares “nothing short of a revelation. This elegant and lightly sparkling cocktail from Julie Reiner tops a complex mix of tequila, Cointreau, St-Germain, orange bitters and lime and blood orange juices with rosé Champagne. Charlotte Voisey’s creation certainly delivers on its name, employing raspberry vodka, blood orange liqueur, strawberries, lemon juice and honey syrup.