This Blood Orange Martini tastes as amazing as it looks! A gorgeous color, made with freshly squeezed blood orange juice, vodka, and simple syrup. One of our favorites!
What is a Martini?
I had one blood orange left from my recent blood orange shopping spree. I had already made a Blood Orange Whiskey Sour and a Blood Orange Margarita. I spent a couple of days trying to decide. I only had one blood orange left, I needed to make it good.
I tossed around the ideas of a blood orange daiquiri, but I wanted something even simpler. I stood in front of my shelf filled with cocktail books (doesn’t everyone have a shelf filled with cocktail books) and randomly chose one to flip through. It immediately fell open to Martinis. Fate? Chance?
So, what is a Martini? It used to be that a martini meant gin and vermouth, and some will insist that is the only true martini. Then vodka was added as an alternative to the gin. The gin brings more botanical notes to the martini and vodka brings a smoother simpler flavor.
However, with today’s craft cocktail renaissance, the definition of a martini has become more loose and fluid. I found this, When is a Martini No Longer a Martini an interesting read. It talks about all the options open to bartenders these days, calling them “Cocktail Impressionists.” Personally, I’m all for loosey goosey martini definitions, as you can probably tell from this Blood Orange Martini.
How to Make a Blood Orange Martini
Step 1 – gather your ingredients and squeeze your blood orange. I use this Citrus Press, because it gets every last bit of citrus juice.
Step 2 – Add ice to the cocktail shaker and to the martini glass to chill it.
TIP: Shaken Vs Stirred – I follow the classic thought that if a cocktail has fruit juice in it, you shake it. If it only has base spirits and would benefit from the more gentle stirring, I stir it. Shaking will also dilute the cocktail more because it comes in contact with more pieces of ice.
Step 3 – Add 2 ounces of vodka to cocktail shaker.
Step 4 – Add 1 ounce blood orange juice – fresh squeezed is best!
Step 5 – Add 1 ounce simple syrup.
Tip: To Make a Simple Syrup – simply heat equal parts water and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Store in a jar in the refrigerator – will keep for about a month. Note – I used an organic raw can sugar, which is why mine is brown, with pretty cocktails like this, one made with white granulated sugar would have looked better.
Step 6 – Shake cocktail for about 20 seconds and strain into a martini glass (after emptying ice from cocktail glass) and garnish with a blood orange slice.
Blood Orange Martini
Oh my gosh, this is so good! I made it on a Wednesday morning at 10 am because that’s when the best light is in my kitchen. I had a few sips afterwards and it was all I could do to not sit down and finish off the whole martini. Being nice, I put it in the refrigerator so that Mr. Sidewalk Shoes could taste it when he got home. It was still amazing several hours later!
It’s sweet (but not overly so) citrusy and refreshing. Adding this to my list of my favorite cocktails, I’m sure you will too!
More Martini Recipes for You to Try
Looking for even more cocktails – be sure and follow my Drinks Board on Pinterest.
Blood Orange Martini
- 2 ounces vodka
- 1 ounce blood orange juice
- 1 ounces simple syrup
- Fill a martini glass and a cocktail shaker with ice.
- Add 2 ounces vodka to cocktail shaker.
- Add 1 ounce Blood Orange Juice to cocktail shaker.
- Add 1 ounce simple syrup to cocktail shaker.
- Put lid on shaker and shake for 20 seconds. Empty ice from cocktail glass and strain cocktail into glass. Garnish with a blood orange slice.
TIP: Shaken Vs Stirred - I follow the classic thought that if a cocktail has fruit juice in it, you shake it. If it only has base spirits and would benefit from the more gentle stirring, I stir it. Shaking will also dilute the cocktail more because it comes in contact with more pieces of ice.
Tip: To Make a Simple Syrup - simply heat equal parts water and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Store in a jar in the refrigerator - will keep for about a month. Note - I used an organic raw can sugar, which is why mine is brown, with pretty cocktails like this, one made with white granulated sugar would have looked better.