Cocktail of the week: Walter Pintus’ smoked blood orange mimosa – recipe | Cocktails

We’re bang in the course of sanguinello season, one of many three commonest styles of blood orange, and this subtle, smoky twist on a basic mimosa is simply the ticket for a spring night time in.

Smoked blood orange mimosa

1 sanguinello blood orange

For the drink
30ml grilled blood orange juice (see technique)
15ml gin
100ml prosecco
Orange zest
, to garnish

Lower the orange in half. Put a griddle pan on a excessive warmth, then grill the orange flesh aspect down for about three minutes, till browned and properly seared. Fastidiously squeeze out the recent juice and go away to chill.

Measure the orange juice, gin and prosecco right into a Boston glass crammed with ice, stir to mix, pressure right into a champagne flute, garnish and serve.

Walter Pintus, director of mixology, Your Fork


Leave a comment

Your email address will not be published.