Ingredients
Blood Orange Base
- 300 ml Les Vergers Boiron Blood Orange Pure Fruit Purée (unsweetened) – Code : AOS0C6
- 200 ml Vodka (premium, neutral base spirit — 40%)
- 100 ml Cointreau or triple sec
- 100 ml Fresh lemon juice (fine-strained)
- 100 ml Rosemary-infused simple syrup (see below)
- Optional: 3 drops orange bitters for depth
- Ice for shaking
For batching:
Makes ~300 ml (enough for 30 drinks)
- 200 ml Water
- 200 g Sugar (1:1 ratio)
- 3-4 sprigs Fresh rosemary
Method
- In a small saucepan, combine sugar and water. Bring to a simmer, stirring to dissolve.
- Add rosemary sprigs, remove from heat, and steep 20 minutes covered.
- Strain through fine chinois, cool, and refrigerate.
- Shelf life: up to 10 days under refrigeration.
- For extended storage: add 15 ml vodka per 250 ml syrup as preservative.
Service per cocktail
- In a shaker, combine:
- 60 ml pre-batched Blood Orange Mix
- Ice cubes (large format preferred)
- Shake vigorously for 10 seconds to aerate and chill.
- Fine strain into a chilled martini or coupe glass.
- Garnish with:
- A rosemary sprig (lightly torched or expressed over drink)
- Optional: a thin blood orange wheel dehydrated for a visual accent.
*** Pro Tips for Mixologists ***
Clarify for precision: Fine-strain all citrus and purée elements to prevent foam in batching.
Pre-chill glassware for seamless service.
Pre-dilute batches for speed: Add 10–12% filtered water if used for on-tap or batched in kegs — compensates for shaking dilution.
Balance check: Always taste before service, adjust sweetness via syrup ratio.
