Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Blood Orange Cocktail

By , from the Culinate Kitchen collection
Serves 2
Total Time 10 minutes


This is a fine cocktail to make in the winter when so many different kinds of citrus are available. Feel free to adjust the sweetness to your liking, depending on the tartness of the citrus juice. (If you are using lemon juice, and don’t like especially tart drinks, make extra simple syrup.)


½ cup sugar, plus more for glass rims
½ cup water
2 blood oranges
2 minneola tangelos (or 1 lemon)
2 shots vodka
~ Ice


  1. Make simple syrup by placing the sugar and water in a small saucepan. Over medium heat, cook until the sugar has dissolved. Remove from heat and allow to cool.
  2. Juice the citrus fruits and set aside the juice.
  3. Prepare two martini glasses: Run one of the halves of juiced orange along the rims of the glasses. Place a couple of tablespoons of sugar on a small plate, and rotate the edge of each glass in the sugar to create a sugared rim.
  4. To make the cocktails: Add 2 tablespoons simple syrup to the citrus juice and taste; add more if too tart. In a cocktail shaker, place the sweetened juice, the vodka, and enough ice to fill the vessel. Secure the shaker top, and shake for 30 seconds.
  5. Pour contents from the cocktail shaker into each prepared glass, dividing evenly. Serve immediately.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
Add a comment
50% recommend this recipe
1. by candrese on Apr 6, 2009 at 4:50 PM PDT

This is a really delicious cocktail. If you need it to “feed” more people, it’s nice with fizzy water added.

2. by Dawn Welsh on Mar 21, 2010 at 5:30 PM PDT

It is also great with anejo (aged) tequila instead of vodka & a bit of fresh lime juice.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice