The ginger blood orange cocktail is a refreshing, zesty and fruity concoction that’s perfect for any spring or summer party. It’s easy to prepare in less than 10 minutes and combines the refreshing taste of ginger with the juicy sweetness of blood oranges and cucumber juice.
You can make it the day before the party to avoid last-minute hustle, or even double or triple the recipe to prepare several ginger blood orange cocktails at once! Check out our step-by-step guide on how to make this delicious summer cocktail yourself!
Step 1: Gather Ingredients
– 1/2 oz fresh squeezed juice from a blood orange – 1/2 oz fresh squeezed juice from a lime – 1/4 oz of fresh pressed Ginger Juice – 1.5-2 oz of cachaça liqueur (Or White Rum) – Ice Cubes for serving glass (about 3 ice cubes for every drink).
Optional: A few slices of lime, Orange, or any other kind of fruit you’d like. Just look at your ingredients and go with what you like! I used an Orange slice. ~~~ Directions ~~~ Combine all ingredients into a shaker and give it a good shake.
Add crushed ice to your glass and pour everything over top. Add more ice if desired, garnish with fruit slices, and enjoy!
Step 2: Measure The Ingredients
After you have your ingredients ready, you can measure them out. The recipe only uses two liquids: gin and lime juice; everything else is a solid. The ratios are as follows: 1 part lime juice, 2 parts gin, 1 part each of blood orange and lemon.
If you’re using a juicer or citrus reamer, add all of your liquids at once, then toss the solid ingredients in afterward. Use a standard kitchen measuring cup (an 8-ounce glass measure works great) to portion out these liquid amounts.
If you prefer to add your juices before chopping up your fruit (so they don’t drip everywhere), cut all of your citrus first so that it’s ready when it comes time for measurements.
Step 3: Juice the Oranges
Once you have peeled and deseeded your oranges, it’s time to juice them. (Remember those instructions?) You should be left with a small amount of pulp that you can discard. If you want, though, you can save it and use it later in any other juice or smoothie recipe.
Be sure not to include any of that white pithy material though as it has a very bitter taste that will ruin your drink. Next, line up your shot glasses on a flat surface. Pour enough juice into each glass for about one shot worth of juice for each glass (I do about 10 total). This is a strong recipe so adjust accordingly if needed!
Step 4: Peel The Ginger
Use a paring knife or vegetable peeler to cut off a 1/4-inch thick layer of skin. Discard or reserve for another use.
If you’re planning on eating your peeled citrus later, be sure to remove all of its white pith (the inner, bitter layer of peel between the outermost yellow rind and pulp) – it can ruin your drink if you don’t.
With a sharp paring knife or vegetable peeler, carefully scrape away any loose pieces that may have been caught under said pith.
Slice off any knobby ends where they meet the main body of flesh and discard. Cut out any seeds and chop into segments; discard bitter pith and seeds if present (again). Refrigerate until ready to use!
Step 5: Boil Water
You will need one cup of water. You may use hot or cold water depending on your taste. You can also use flavored water if you wish. Some people might prefer using natural fruit juices like orange, lime or lemon juice. It all depends on what you have available and what flavors you would like in your drink.
If you have natural syrups or infusions at home then it is a good idea to mix them with cold or hot water before pouring into glasses and adding ice cubes.
Step 6: Add Sugar to The Water
Sugar is a combination of two parts carbon, one part hydrogen and four parts oxygen. There are three main types of sugar: sucrose (table sugar), fructose (fruit sugar) and glucose (plant sugar). Sucrose is highly refined and causes tooth decay.
It also spikes insulin levels quickly and causes fat storage, which leads to weight gain. Fructose is found naturally in fruits. Studies have shown that excess amounts can cause inflammation and contribute to heart disease, hypertension, diabetes and other diseases.
Both are best used only moderately and as a whole-food substitute or with fresh fruit; there’s no good reason for you or your family to consume large amounts of these sweeteners on a regular basis.
Step 7: Add In Alcohol And Stir Until Sugar Is Dissolved
The final step is adding alcohol and stirring until sugar is dissolved. Orange juice contains a lot of natural sugar, so it’s a good idea to dissolve that before adding alcohol or you’ll get an unappetizing grainy texture. Measure out your liquor and add it into your glass of ice.
Add up to 2 oz. (60 ml) depending on how strong you like your cocktails. Stir until all of your sugar is dissolved then give it one last taste test and adjust as needed.
Skim off any foam on top if necessary and enjoy! I like citrus with my sweets so I serve mine over ice cubes; if you prefer something less sweet, simply mix everything together into a cup first before pouring over ice.
Step 8. Strain The Sugar Solution Into A Separate Container, Discard Skin and Oranges. Then Pour Into Glasses (Optional).
You will be left with a thick syrup. To avoid additional dilution from ice or soda water, I always strain it into a separate container. Place a fine mesh strainer over another pitcher and pour through, pushing any remaining liquid out with a spoon.
You may want to discard all of your peels at this point (I do), or you can use them for pickling. This sugar syrup can then be served directly over ice, or you can pour it back into your cocktails with soda water or seltzer if you prefer carbonated drinks.
It should keep indefinitely in the fridge (if your guests don’t drink it all first). If desired, garnish glasses with reserved orange slices just before serving
Step 9. Add Ice To Glass, Top Off With Sparkling Water (1 part sparkling water per drinker)
This step is crucial! Otherwise, you’ll have an alcoholic beverage with no bubbles (yuck!) and more importantly, no fizz. The reason for adding sparkling water instead of club soda is that club soda often has a chemical aftertaste and lacks texture (since it’s not carbonated).
I prefer Perrier or Pellegrino for their great taste and lack of additives. Add ice one cube at a time, until your glass looks like it does below (although your drink will probably be half empty by now—the joys of writing!) . . . Final product! It’s almost as good as being there! Enjoy! 😉
The creation of a gingery, slightly spicy and refreshing summertime drink comes together with just five main ingredients: Ginger-infused vodka, freshly squeezed blood orange juice, a dash of agave nectar, fresh lime juice and club soda.
A couple pinches of coarse sea salt—either mixed into your glass or perched on top as garnish—provide just enough salinity to balance out the sweetness.