Cooking Lesson #955: Autumn Spiced Sour

…from the Perspectives’ Happy Hour Bar

Today is Black Friday, and there are just 26 days until Christmas. The shopping season is in full force. It’s time to start planning your holiday dinner, and any parties you plan to throw. With all that going on, don’t forget to bake some cookies for Santa Claus. Now… onto Happy Hour Friday!
 
How you doin’? I really appreciate the aromas and flavors of fall. I am especially fond of cinnamon—both the smell and the taste. In fact, when baking I usually double the amount of cinnamon, especially on holiday pies like apple and pumpkin. My Autumn Spiced Sour cocktail hits all my taste buds.
 
Blood oranges are another flavor thrill that epitomizes fall flavors. The flavor is so unique it defies description. Blood oranges are thought to have originated in the southern Mediterranean and were first grown in Italy in the 18th century. They are a mutation of the sweet orange, which originated in the Mediterranean.
 
What are blood oranges? Blood oranges are known for their blood red flesh, juice and rind, which get their color from anthocyanin pigments. Anthocyanins are antioxidants with anti-inflammatory and anti-viral properties. Some common types of blood oranges include:

• Moro: One of the three most common types of blood oranges.
• Tarocco: Considered by some to be the sweetest and most flavorful variety, and the most popular table orange in Italy and my favorite.
• Sanguinello: One of the three most common types of blood oranges.

 
Blood oranges are grown in other areas other than Italy, including China, Australia and the United States. In Australia, the climate between Sydney and Melbourne is similar to the Mediterranean climate of Sicily, making it ideal for growing blood oranges.
 
So, go ahead and get your bucket of blood…blood oranges, that is.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces premium vodka
1/2 ounce blood orange syrup (I prefer Monin)
3/4 ounce cinnamon syrup (I prefer Monin)
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
1 dehydrated blood orange wheel (as pictured), garnish
1 sprig sweet basil, garnish
 
Directions

1. Chill a modern martini serving glass.
2. Pour the ingredients into a mixing glass with 2/3 ice in order listed.
3. Top, shake and strain the cocktail glass into the chilled serving glass.
4. Add garnish and serve.

ChefSecret:  Make your own blood orange syrup with just cane sugar and one blood orange. I prefer to use an organic blood orange to avoid any pesticides or waxes.

1. Place the orange juice and sugar in a non-reactive pan.
2. Set the heat to medium low and allow the mixture to heat until the sugar crystals dissolve. Stir occasionally.
3. Remove from heat and allow the mixture to cool to room temperature.
4. Pour the cooled blood orange simple syrup into a clean jar and store it in the refrigerator for up to 3 weeks.

Quip of the Day:  Q. What do you feed a vegan vampire? A. A blood orange!
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#HappyHour #AutumnSpicedSour #Vodka #Monin #CinnamonSyrup #BloodOrangeSyrup #BlackFriday #Cheers #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  #FeedingAmerica 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

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