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Recipe Detail Page
Blue Blood
Autumn 2022
Inspired by chocolate-covered almonds and berries, this rich blend of Jamaican rum, port wine and herbal tea packs a lot of flavour.
Makes 6 drinks
12 oz Jamaican rum, such as Appleton Estate V/X Signature Blend (LCBO 177808)
41/2 oz ruby port, such as Sandeman (LCBO 23366)
41/2 oz brewed Teapigs Super Fruit tea (cooled)—see TIP 2
3 oz orgeat syrup, such as Luxardo—see TIP 3
15 drops chocolate or mole bitters, such as Bittermens Xocolatl mole bitters—see TIP 1
6 dehydrated blood orange wheels to garnish—see TIP 3
1. Mix all ingredients except blood orange garnish together in a pitcher. Using a funnel, pour into a 26-oz bottle and store in freezer until well-chilled.
2. Before serving, shake the bottle well and pour into Old Fashioned glasses, each containing a large “king cube.” Garnish with dehydrated blood orange wheels.
Makes 6 drinks
TIPS FOR SUCCESS
1. Citric acid extends the life of citrus and can be found in the baking section of most grocery stores. If hard to find, skip it, but make sure to use the bottled cocktail within two days of making it.
2. Whether it’s ginger beer or Champagne, the fizz is best added right before serving the drinks.
3. For an even lower-ABV drink, swap in a non-alcoholic aperitivo (such as Ontario-made Novara Bitter Aperitivo from crowncocktail.co) for the Aperol.
DEHYDRATED CITRUS WHEELS
Slice any citrus fruit into thin (less than 1/4-inch/5-mm) wheels and spread them out on a baking sheet lined with parchment paper. Heat oven to its lowest setting, roughly 135°F (57°C) and put the baking tray in for about four hours, checking in and rotating the pan every 45 minutes.
