I love it when Blood Oranges come into season. So bright and colourful, they are a welcome reminder that spring (and summer) are on their way and after being wrapped in blankets for what seemed like eternity, it can’t come soon enough.
I came across this recipe combining oranges and fennel and thought it might work well with blood oranges. Fennel imparts a lovely aniseed flavour that goes well with the citrus.
I’ve used a blood orange liqueur in place of simple syrup to give it a bit more oomph. You can either leave the simple syrup in, or go with my suggestion and top up with a little soda water for a longer option.
Ingredients for the Blood Orange and Fennel Cocktail (serves 2)
30ml dry vermouth
30ml blood orange liqueur (or simple syrup if using)
30ml lemon juice
100gms of fresh fennel bulb (not the green stems), chopped
3 orange slices and some for garnish
How to make:
Put the gin, vermouth, chopped fennel and orange in a cocktail shaker. Muddle together well. Add ice, lemon juice and liqueur (or simple syrup) and shake until cold.
Strain into ice filled glasses and garnish with some fennel fronds and a piece of orange.