Sanguina. The first time I saw and tried a blood orange, was
in Italy, in Brescia to be precise, where they call them Sanguinelli. Coming
from a country where there were only two varieties of orange: the ones to make
juice (Valencia) and the ones we ate in wedges (California), that red blood
orange fascinated me, like its juice that Italians suggestively call sanguinella.
Years later, living in Southern California, I wanted to
plant my own blood orange tree. This never happened and I ended up living in
South Florida, where blood oranges are an exotic fruit imported from California
In Italy, blood oranges grown in Sicily, in the fertile
lands of the eastern provinces of Catania, Enna, Racusa and Syracuse are known
as Arancia Rossa di Sicilia and are protected by a denomination of origin
(Indicazione Geografica Protetta).
When I recently saw blood oranges at the grocery store, I
didn’t think twice and bought a bag of these oranges characterized by the dark
red pigmentation of its pulp, which is attributed to its high content of
anthocyanin, a flavonoid which is a wonderful antioxidant.
History, geography and chemistry aside, it had been years,
literally, since I wanted to make a drink with the unique Sanguinelli oranges.
So, here I go.
This concoction is made out of Ron of Venezuela and of
course blood oranges. Since I love bitters and amaros, I added some bitter liquor (I used Luxardo Bitters) plus
Angostura orange bitters too.
I think this is the perfect well balanced aperitif I hope
you like my recipe. Cheers!
Ingredients for 1 drink
1 ounce of Ron de Venezuela Santa Teresa Añejo
1 blood orange cut in eight
4 drops of Angostura bitters orange
In a shaker, muddle orange with sugar.
Add remaining ingredients and plenty of crushed ice and
Strain into a rock glass with plenty of crushed ice. Garnish
with a slice of blood orange.
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Etiquetas: cocktails, mixology, Ron de Venezuela