It happens every year, like clockwork. Once February rolls around, I always fall madly, deeply, head over heels in love…with blood oranges! For last Thursday’s cocktail tasting with Quinciple, I cut up and juiced so many of these beauties that by the end of the night, the cocktail station looked like a gorgeous slaughter had taken place. It seemed pretty fitting that this grisly scene was the inspiration for today’s Valentine’s Day cocktail – something a little bloody but sweet, with just a touch of bitterness. Like LOVE!
Whether you enjoy this holiday or not, we can all agree, the day goes down a little easier with a delicious beverage (or two) at the ready.
When I was developing this recipe, I knew that I wanted to make a flip type cocktail, The tang of orange and bite of Campari is tamed by the whole egg. The addition of yolk and white ends up smoothing out the flavors for a bright, rich and creamy result. For more info (or concerns) about using eggs in cocktails, the necessary ‘dry shake’ and what a flip cocktail technically IS, read my previous post about all that!
I tried to freehand a heart with an arrow in the foam with Peychaud’s bitters and I sort of did it. The heart may be leaning more towards an abstract anatomical interpretation:
My Bloody Valentine
1 Whole Egg
2 oz White Rum
2 oz Blood Orange Juice
1/2 oz Campari
3/4 oz Grand Marnier
2-3 shakes Peychaud’s Bitters
Dry shake all ingredients for 15-20 seconds. Add ice and shake for another 15-20 seconds. Strain slowly into a large coupe glass. Add a few dashes of Peychaud’s bitters on top of the foam. And if you’re feeling creative, make a heart, or a heart with a sword in it or your cat’s face. Whatever flips your skirt on this Valentine’s Day! It is guaranteed to look better than my weirdo heart!
Have a lovely day, you foxy foxes. My heart will always belong to you!