In Season: blood oranges
Bartenders love the local food movement almost as much as chefs do. Some snip herbs from patio pots, others luxuriate in strawberries and cucumbers from the farmers’ market and the guys at Justus Drugstore have even planted an entire garden to supply the restaurant and bar. That’s all well and fine in July, but what about February? Reach for blood oranges.
Blood oranges are stunning to look at, with their blushing skin and crimson-streaked flesh. A blood orange yields about 4 ounces of deep pink juice—a bit tarter than regular OJ but still sweet. It combines well with Campari and makes a gorgeous Mimosa, but I like it best in the Blood Orange Rickey, courtesy of Market-Fresh Mixology.
Here’s how to make one: Combine 1-1/2 ounce London Dry gin, 2 ounces blood orange juice and 1 ounce lime juice in a mixing glass. Fill the tin half of the shaker partway with ice, then pour the gin and juices over it. Shake well. Strain into an ice-filled Collins glass. Top with club soda. Garnish with a blood orange slice.